I want to add a bit of ghost pepper to this, but does anyone know a good Chicago style sauce recipe?
by doubleinkedgeorge
4 Comments
Mixngas
Never heard of a ‘sport’ pepper.
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It’s what southerners make vinegar pepper sauce with
hawaiianpunchout
I make a sauce that’s very similar. Usually I roast like 6 each of Serrano, jalapeños, and a habanero or two in the oven first. then I’ll take those, remove the blistered skins, and put them in a blender with:
1-2 tomatoes (I like heirlooms or big romas)
1/2 large white onion
1 heaping tablespoon of sweet relish
1-2 dill pickle spears
5-6 sport peppers
2 teaspoons of celery salt
1/4 cup of white wine vinegar
At least 1/2 cup of yellow mustard (I usually start there and just keep adding it til it tastes mustardy enough)
Once you blend all that up, I simmer it for like 5-10 minutes in a pan, adding a little bit of water or more vinegar if it looks too thick. and then strain it and add back like 1/2 of the solids just to get the right consistency.
I usually get like 4-5 5oz bottles out of that and it’s my bbq go-to sauce
4 Comments
Never heard of a ‘sport’ pepper.
It’s what southerners make vinegar pepper sauce with
I make a sauce that’s very similar. Usually I roast like 6 each of Serrano, jalapeños, and a habanero or two in the oven first. then I’ll take those, remove the blistered skins, and put them in a blender with:
1-2 tomatoes (I like heirlooms or big romas)
1/2 large white onion
1 heaping tablespoon of sweet relish
1-2 dill pickle spears
5-6 sport peppers
2 teaspoons of celery salt
1/4 cup of white wine vinegar
At least 1/2 cup of yellow mustard (I usually start there and just keep adding it til it tastes mustardy enough)
Once you blend all that up, I simmer it for like 5-10 minutes in a pan, adding a little bit of water or more vinegar if it looks too thick. and then strain it and add back like 1/2 of the solids just to get the right consistency.
I usually get like 4-5 5oz bottles out of that and it’s my bbq go-to sauce
Is this sauce chunky?