yummysmellsca
Wicked Witch Hot Sauce
Double double, toil and trouble... this green chili pepper puree burns slow and steady, allowing the flavours of the peppers to come through the flames.
Makes about 2 cups
10 jalapeno chiles, chopped
10 green finger chiles or serranos, chopped
8 Scotch Bonnet chiles, seeds removed and chopped
1 scorpion pepper (optional, for hellfire version), seeds removed and chopped
4 small garlic cloves
2 tbsp kosher salt
1 cup white distilled vinegar
½ tsp guar gum (optional, for thicker sauce)
Pulse all the chiles, garlic, and salt in a food processor until very finely chopped.
Add vinegar and let the machine run for 1 minute.
Pour into a jar and let stand in the fridge for 1 week.
Transfer mixture to a blender and add the guar gum (if using).
Purée until smooth.
Transfer to jars and keep in the fridge up to 3 months.
Wicked Witch Hot Sauce
Double double, toil and trouble... this green chili pepper puree burns slow and steady, allowing the flavours of the peppers to come through the flames.
Makes about 2 cups
10 jalapeno chiles, chopped
10 green finger chiles or serranos, chopped
8 Scotch Bonnet chiles, seeds removed and chopped
1 scorpion pepper (optional, for hellfire version), seeds removed and chopped
4 small garlic cloves
2 tbsp kosher salt
1 cup white distilled vinegar
½ tsp guar gum (optional, for thicker sauce)
Pulse all the chiles, garlic, and salt in a food processor until very finely chopped.
Add vinegar and let the machine run for 1 minute.
Pour into a jar and let stand in the fridge for 1 week.
Transfer mixture to a blender and add the guar gum (if using).
Purée until smooth.
Transfer to jars and keep in the fridge up to 3 months.