Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes
Description :
SAMPLE RECIPE: Basic Louisiana Hot Red Pepper Sauce MAKES: 3 cups For the American South, this type of hot sauce is akin to mother’s milk. Splashed on everything from a plate of field peas
(“black-eyed” to Northern-types) to eggs, this sauce is bottled fire and served as spice when there was none to be found. The first commercial hot sauce popped up during Reconstruction at the end of the Civil War, but the first known attempt at bottling fire was a halfcentury earlier, in Massachusetts! Instructions: 1. In a large saucepan over high heat, bring the chiles, vinegar, and salt to a simmer. Reduce the heat to medium and let simmer until the chiles are soft, about 5 minutes more. 2. Transfer the mixture to a blender. Remove the small cap in the blender lid, place the lid on the blender, and cover the hole with a kitchen towel. Blend until smooth, stopping and scraping down the sides of the blender with a rubber spatula if necessary. Transfer to an airtight container and refrigerate for 2 weeks before using. Will keep in the refrigerator for up to 4 months. INGREDIENTS: 1 pound red jalapen?o chiles, stemmed 2 cups distilled white vinegar 2 tsp fine salt