Nov 28, 2012

Adam's Famous Hot Sauce

Adam is a whizz at sauces, the level of which he would declare, in his modesty, genius.  However, he likes to freestyle it as for him, one of the things he likes best about cooking is the creative part.  I am all about consistency, which requires a recipe and getting things down so you can repeat the deliciousness the next time.

Photo not great, sauce excellent.  
Over the years I have introduced Adam to the North American necessity of condiments, especially the requirement of specific ones for specific dishes.  One of my favourite condiments used to be Franks Hot Sauce, the one that comes on chicken wings in diners across the US.  The sauce Adam made yesterday comes close to that, without using onions or garlic and I made sure to get the recipe from him while it was fresh in his mind so we could have it again and again.  

Yesterday we used this sauce in place of sriracha in our tofu bhan mi (not strictly kosher, but hey..we're in India with limited ingredients) I would use this sauce on vegan gyros, pizza, breakfast potatoes....anything you'd like to add a bit of spice to.  Next time I'm going to pin him down on his homemade took a lot for him to swing me over from Heinz but his last one did it!

Adam's Famous Hot Sauce
(makes about 3 cups)

6 dried red chillies, soaked for 30 minutes in boiling water
4 stalks of celery
2 red bell peppers
2 tbsp oil (ground nut, vegetable etc)
1/2 cup white wine vinegar
1/4 cup sugar
4 cups water
  1. Drain the chillies, peel and seed them.
  2. Chop the bell pepper and celery into small pieces.
  3. Heat the oil over medium in a state pan and add the pepper and celery, sauté until soft, about 5 mins.
  4. Add the rest of the ingredients, including the chillies and the water and simmer partially covered for 30 to 40 minutes until it has thickened.
  5. Let cool and then blend the sauce until smooth, a hand held blender is ideal.  At this point you can adjust the water to your desired consistency by either adding more water or further cooking to reduce the sauce.
  6. Cool completely and pour into a sterilised jar. 
Will keep for 10 to 14 days in a refrigerator.

1 comment:

  1. This hot sauce looks incredible! I bet it's great on tofu wings & the like. Mmm!