Got a little too excited at the Super Market and bought these without a plan. Anyone have a favorite hot sauce recipe?
Got a little too excited at the Super Market and bought these without a plan. Anyone have a favorite hot sauce recipe?
by Woland77
6 Comments
Putrid_Response_4
You could just put a bunch of these in olive oil and have spicy oil after it infuses over a few weeks
Rich-Appearance-7145
Toss them on skillet allow oils to release, once seared toss in blender with all to your taste onions, garlic cloves, cilantro, roasted tomatoes, a pinch of oregano, a cup of broth or water. Blend and enjoy more chillies the better if your into spicy.
Unlucky_Loss_2249
Are you sure they’re hot? Look like plain ‘ol peppers to me.
gored_matador
De-stem and de-seed all of them. Rip/tear them into rough chunks. Put them in a sauce pan with a couple of handfuls of cilantro, a bunch of cloves of garlic, and enough broth for everything to float. Bring it to a boil, then let turn the heat down to low, cover the pot, and let it simmer for 15-ish minutes.
Remove all of the cilantro (it’ll just get slimy if you leave it in, it’s already given most of the flavor you’ll get from it).
Put the rest of it all into a blender and blend the hell out of it, until it’s completely smooth.
You can strain it if you want, but I never do. Let it cool down to somewhere around room temperature, and pour it into a squeeze bottle.
Pour it all over rice and beans or a taco or whatever. If these peppers turn out to be not very spicy, it’ll still be tasty. If they *are* spicy, then it’ll be tasty and hot too. You can’t lose.
6 Comments
You could just put a bunch of these in olive oil and have spicy oil after it infuses over a few weeks
Toss them on skillet allow oils to release, once seared toss in blender with all to your taste onions, garlic cloves, cilantro, roasted tomatoes, a pinch of oregano, a cup of broth or water. Blend and enjoy more chillies the better if your into spicy.
Are you sure they’re hot? Look like plain ‘ol peppers to me.
De-stem and de-seed all of them. Rip/tear them into rough chunks. Put them in a sauce pan with a couple of handfuls of cilantro, a bunch of cloves of garlic, and enough broth for everything to float. Bring it to a boil, then let turn the heat down to low, cover the pot, and let it simmer for 15-ish minutes.
Remove all of the cilantro (it’ll just get slimy if you leave it in, it’s already given most of the flavor you’ll get from it).
Put the rest of it all into a blender and blend the hell out of it, until it’s completely smooth.
You can strain it if you want, but I never do. Let it cool down to somewhere around room temperature, and pour it into a squeeze bottle.
Pour it all over rice and beans or a taco or whatever. If these peppers turn out to be not very spicy, it’ll still be tasty. If they *are* spicy, then it’ll be tasty and hot too. You can’t lose.
make molè or pozole
Could make some chili crisp [recipe](https://www.seriouseats.com/homemade-spicy-chili-crisp)