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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A hot sauce that is a combination of a few other recipes with items I really like. You can reduce or add Jalapeños to gauge the heat. This is a great way to use tomatos and peppers from the garden. I make the tomato sauce a head a time. Ingredients:
2 tablespoons extra virgin olive oil |
1 cup diced onion |
6 jalapenos or 6 other small hot chili peppers |
4 garlic cloves, minced |
2 cups tomato sauce |
1 cup distilled red wine vinegar |
2 teaspoons salt |
1 -3 teaspoon brown sugar |
Directions:
1. Roast the peppers on the grill until they are black. Immediately after you take them off the grill, scape the burned skin. 1/2 them, remove the seeds and dice.
2. Heat oil in a large saucepan over medium-high heat. Add onion, peppers, and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
3. Reduce heat to medium. Add tomato sauce, red win vinegar, salt and brown sugar to taste. Cook, stirring occasionally, about 5 minutes.
4. 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. Let the sauce cool to room temperature, about 1 1/2 hours.
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