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My favorite hot sauces are those that add flavor and heat without overpowering the food with a vinegar taste. This recipe definitely falls in that camp. It’s thick, subtly smoky, and earthy, with a little bit of sweet and just enough heat.
Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.
Boil the water and add it to the bowl.
Cover the bowl and let it sit for 12 hours at room temperature to reconstitute the chiles.
With a spoon, skim off and discard as many of the floating seeds as possible.
Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.
Remove from the heat and add the sugar, tarragon, ginger and cinnamon.
Stir unil the sugar is completely dissolved.
Pour all of the chile mixture into a blender and puree for two minutes.
That’s it! Put the sauce in clean sanitized hot sauce bottles or jar(s).
The recipe made enough to fill six standard five-ounce bottles. I don’t know how long it will keep, but it should be at least a couple of months.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!