Doug's Louisiana Habanero Hot Sauce
What Goes In It:
What to do:
- two pounds of habaneros, stemmed and chopped
- 3 cups of distilled white vinegar
- 2-3 teaspoons of salt
- put the chopped up peppers and vinegar in a saucepan, use stainless steal pan or glass
- heat to about 200 degrees, then add the salt and simmer for about 5 minutes
- put the mix in a blender and puree
- pour into sterilized glass jars, put on the top and then let it age for about three or four months
- pour through a strainer into sterilized jars
You can used different peppers for this, obviously. Some good choices would be cayenne (which most Louisiana hot sauces are made with) or tabasco (which Tabasco is made with). Serrano, thai, arbol, Mexican reds, etc. Each will taste a bit different, but the primary taste will be hot and salty, with only the habaneros having a fruity heat. The degree of heat will, of course, depend on the peppers you decide to use in the mixture.
A decent, all around sauce, without too much subtlety.
If you want a garlicky taste, add 6-8 garlic cloves to the mix when you cook it.
This stuff should -- theoretically -- keep for quite awhile. But it you are in doubt, toss it out and make a new batch.