I found the coolest recipe/idea in Bon Appetit for all those fresh chiles
so many of us have this time of year.
It's actually fun to make, really easy, and helps preserve the
fruity and floral notes in just picked peppers.
I used a combination of several different types, like jalapeno, cayenne, fresno and
even a couple of sweet banana peppers. I didn't seed the cayenne but since this was
my first attempt at this, I did seed a couple of the fresno. I think my sauce turned out fairly
mild for a hot sauce. It has heat but not overly so, which I like. Next time I may go a little hotter.
The article stated that if you want to tame the heat of the really hot ones, like
cumari and habanero, to pair them with milder peppers, such as poblanos,
Anaheims, or even sweet bell peppers.
1 pound stemmed fresh chiles (such as jalapeño,
serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar
Pulse chiles and kosher salt in a food processor until a
coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and
let stand at room temperature for 12 hours to ferment slightly.
Stir in vinegar and loosely screw on lid. Let chile
mixture stand at room temperature for at least 1 day and up to 7 days. (Taste
it daily; the longer it sits, the deeper the flavor becomes.)
Purée mixture in a food processor or blender until
smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture
through sieve into a clean glass bottle. (Hot sauce will become thinner and may
separate after you strain it; shake vigorously before each use.)
Labels: chili pepper sauce, fresh chiles, homemade hot sauce, master hot sauce