Hot sauce has a legion of fans. There are websites, blogs and books devoted entirely to the topic of hot sauce. The attention is well deserved. Hot sauce adds a powerful punch of flavor to salads, eggs, cocktails and main dishes. In addition, studies show that the capsaicin-rich peppers, tumeric and other spices contained in hot sauce improve overall health and guard against disease. Now, that's hot.
Instructions
1. Preheat your oven to "broil." Spray two or three cookie sheets with cooking spray and set them aside.
2. Wash and dry 1/2 lb. each of habaneros and sweet red peppers. Slice the peppers in half.
3. Place the pepper halves on the prepared cookie sheets and place them in the hot oven, skins up. Allow the pepper halves to broil until their skins begin to bubble. The exact time depends on the size of the peppers.
4. Remove the peppers from the oven and place them in a clean, brown paper bag. Close the bag and allow the peppers to sit for 15 to 20 minutes.
5. Remove the peppers from the bag. Carefully peel off any burned skin. Remove the veins and seeds.
6. Place the pepper halves in a food processor or blender. Add 2 cups distilled white vinegar, 2 tsp. salt and 1 tsp. sugar. Blend until smooth.
7. Pour the mixture into a saucepan. Heat on medium to medium-high on the stove, stirring occasionally, until the mixture begins to steam (do not allow it to boil). Remove immediately and stir well. Allow the hot sauce to cool.
8. Pour the cooled hot sauce into clean, airtight glass jars. Place them in the refrigerator and allow the hot sauce to steep for two weeks.
Tags: pepper halves, cookie sheets, peppers from, Place pepper, Place pepper halves