Emeril's Homemade Pepper Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Taken from the recipe intro - The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers. **Refrigeration / 'aging' time is NOT included in prep or cooking time. Ingredients:
6 large red anaheim chilies (about 12 ounces) |
4 serrano peppers (about 1/2 ounce) |
2 1/4 cups distilled white vinegar |
1 cup water |
1 tablespoon salt |
Directions:
1. Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
2. Cut crosswise into 1/2-inch-thick slices.
3. Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
4. Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
5. Pour the mixture into a food processor or blender and process until smooth.
6. Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
7. Refrigerate and let age for at least 2 weeks before using.
8. **Note - The sauce can be stored in the refrigerator for up to 6 months.
|
|