- I’m looking forward to receiving a bag of poblanos, serranos, and jalapenos this week from a very generous gardener I know (is there any other kind?), and I can’t wait to stir them up in this fiery explosion of a recipe. In my book, and on my plate, there can never be too much hot sauce.
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- You may decide to use a drop in your carrot tsimmes (carrots and onions softened with a little olive oil, and then slow-cooked with sweets like raisins, prunes, cinnamon, and honey) to make it exciting, or you may pour it all over your scrambled eggs. Up to you!
- 1 1/2 teaspoons olive oil
- 4 cups sliced and seeded hot peppers (a variety is best, approx. 20 total)
- 3 cloves garlic, minced
- 1 small onion, minced
- 1 teaspoon kosher salt
- 2 cups warm water
- 1 cup white vinegar
- Saute the peppers, garlic, onion and salt in a non-metallic saucepan over high heat for a few minutes until the oils become fragrant and begin to rise from the pan. Add the water, turn heat down to medium-high, and cook 15-20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
- Puree the cooled mixture in a food processor or blender until smooth, and then slowly add the vinegar while the motor continues to run. Then pour the puree into a sterilized jar and refrigerate. It will keep for at least 1-2 months.
Follow Dr Sukol on Twitter @RoxanneSukolMD and on Facebook at Roxanne Breines Sukol.
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