Tuesday, October 20, 2015

Roasted Quad Pepper Hot Sauce

A few of years ago I stumbled on a recipe for jalapeno hot sauce. My hubby LOVES him some hot sauce and uses it all the time so I decided to give it a try (here's my original version). I made my version a couple of times and we really enjoyed it. However, as time has passed, both of us have developed a taste for spicier foods. This year we planted a couple of new varieties of pepper so I decided to tweak my recipe and roast four different kinds of peppers. I also added some new spices that we discovered thanks to The Spice House. Unfortunately, our peppers this year were not as spicy as they usually are (I'm wondering if the cooler weather played a part in that) so the sauce still wasn't as hot as we would have liked. 
  • 2 heads of garlic
  • 1/4 cup olive oil, divided
  • 30 fresh jalapeno peppers, cut in half and seeded
  • 5 fresh cayenne peppers, cut in half and seeded
  • 5 Anaheim chiles, whole
  • 10 serrano peppers, whole
  • 1-2 large onions, cut into eight wedges
  • 1-2 tablespoons salt
  • 1-2 teaspoon fresh ground black pepper
  • 2 tablespoons smoked sweet paprika (one of our favorite spices)
  • 4 cups water
  • 2 cups distilled white vinegar
  • a dozen 10 oz hot sauce bottles
  1. Preheat oven to 425 degrees F.
  2. Cut the tops off your heads of garlic and set the tops aside for use later. Place each head on a square of aluminum foil. Drizzle 1/2 a tablespoon of the oil over each head, sprinkle with a pinch of salt and a dash of pepper, and set the tops back on them. Wrap foil tightly around the garlic and place in the oven for 50-60 minutes.
  3. In a large mixing bowl, coat peppers and onions with 3 tablespoons of oil. Pour onto an aluminum foil covered baking sheet (I used my largest cookie sheet). Sprinkle with salt and pepper (like you would if you were adding salt and pepper to your food at the dinner table). Place in the oven with the garlic when there is 40 minutes left on the timer. Turn the peppers about halfway through roasting.
  4. While the peppers roast, bring the water to a boil. As soon as it boils, turn the water off and cover with a lid.
  5. Once the peppers are done roasting, place the peppers and onions into a large capacity blender. Pull the roasted garlic out of it's skins and place them in the blender. Pour as much water into the blender with the pepper as will fit. Blend until pureed.
  6. Add to the pot with any remaining water and slowly stir in the vinegar. 
  7. Pour into a sterilized jar with a tight lid using a funnel. This sauce will keep for 6 months when stored in the refrigerator. 
Note: I usually fill a dozen 10oz hot sauce jars. I give about half away as gifts (you just have to be sure you tell people to put them in the fridge) and we use the rest. Yes, they take up room in the fridge, but they are delicious. You can easily cut the batch in half and only do up 6 bottles if space is limited.

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