Hot Sauce

Homemade Hot SauceThere is one thing that I like to do when I eat, and that is to sweat. I kid you not. Most times I think, if I am not sweating from the heat of the food, well then, it was just ok. Kidding aside, the reality is that I love spicy food. Lately I came across a post in the NYTimes on how to make your own hot sauce. Great! I have a ton of peppers left over from summer garden, so I thought I would give it a try, and wow, was it worth it.

The cool thing about making hot sauce, or for that matter, salsas, is that you can decide on what types of peppers go into it. The difficult part about this recipe is letting is sit for three days before tasting.

Note of extreme caution:

  • Wash your hands after handling the peppers
  • Do not get too close to the peppers after blending them down into a puree, and cooking it down; cover your mouth with a cloth.

Ingredients:

  • Chili Peppers; stems removed, seeds in
  • Cider Vinegar
  • Salt

To a blender or food processor, add your peppers. I used a handful of thai bird chili, habanero, and serranos. Pour in enough vinegar to cover the chilis. Add in a small handul of salt and pulse it down to a puree. Pour this mixture into a pot and bring it to a boil. Cook on the boil for a few minutes. Next, funnel the mixture into your bottle, and let sit uncovered for three days. After the third day, carefully pour off the top layer of vinegar, cover, and refridgerate. Truly an easy process and great chili flavor. I’m still sweating from using it on my breakfast nearly thirty minutes ago!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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