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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 20 |
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This is from The Eating Well test kitchen. This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in their tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers. Ingredients:
cool time included in cook time (2 2/3 c.) |
2 tablespoons extra-virgin olive oil |
1 cup diced onion |
2 medium chile peppers, such as poblano, new mexico or anaheim, diced |
2-4 habanero peppers or other small hot chile peppers, stemmed, halved and seeded (see tip) |
4 cloves garlic, minced |
1 pound tomatoes, diced (about 3 cups) |
1 cup distilled white vinegar |
2 teaspoons salt |
1-3 teaspoons sugar |
tip: always wear gloves when cleaning hot peppers...protect your eye and throw the gloves out. wash hands thoroughly. |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
2. Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
3. Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
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