I wish I were as happy as this dog getting a head massage!
Day: October 21, 2014
Making hot sauce is really pretty easy
See, hot sauce is pretty forgiving. Use fresh, spicy chiles and enough vinegar, and you’ll create a condiment that will set your mouth aflame in just the way you like. You’ve got four elements: chiles, acid, aromatics (carrots, onions, etc.), and salt. Get roughly the right proportions of each, and you’ll wind up with something downright edible, and maybe even quite tasty.
I set out to create one sauce that would follow simple principles: fresh ingredients you actually want to taste (carrots, onions, and two kinds of chiles, one hot, the other not so), simmered in a bath of white vinegar, puréed into a crimson slurry. Oh, and no added sugar.
When you make a hot sauce this way, the most tedious part is prepping the ingredients. I shredded two fat carrots before getting bored and deciding to simply put everything else—i.e., two sliced red onions, kosher salt and a pound of red jalapeños (the kind used for Sriracha) and red habaneros—in a pot with a quart of white vinegar and turning the heat to medium-high. Once that had simmered for a little while, I poked in my stick blender and blitzed everything into a liquid. Done! Well, not quite. The liquid was, you know, liquidy—not so much a sauce as a drizzle. Of course, it was bubbling in a pot on the stove, so I just left it there to slowly reduce, knowing that the cooking process would also temper the heat of the chiles.
[Note: article edited from a Bon Appetit article]
[recipe] Homemade Curry Powder Blend
4 parts ground coriander
2 parts ground turmeric
2 parts ground yellow mustard powder
2 parts chile powder*
1 parts cayenne powder
1 parts ground cumin
1/2 parts ground cardamom
* The chili powder that I use is literally that — ground up chili peppers. It does not have any cumin, oregano, or other spices that are typically in chili powders. I realize that this ingredient could be confusing, since what I use as chili powder may not be what others use. You can always skip the chili powder and add in extra cayenne or another form of dried pepper. Or, add in the chili powder you have on hand.