The Pioneer Woman Tasty Kitchen
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Homemade Hot Sauce

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Level: Easy

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Description

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.

Ingredients

  • ½ cups Dried De Arbol Chiles, Ground With A Mortar And Pestle
  • ½ cups Dried Pasilla (negro) Chiles, Ground With A Mortar And Pestle
  • 12 ounces, fluid Red Wine Vinegar (I Used Star Brand)
  • 2 cups Water
  • 3 Tablespoons Garlic Salt
  • ½ cups Dark Brown Sugar
  • ¼ teaspoons Ground Tarragon
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cinnamon

Preparation

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.

3 Comments

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Avatar of patiodaddio

patiodaddio on 7.15.2010

Yes, you can certainly grind the chiles in a grinder, but you don’t want them like powder. -John

Avatar of Mamadallama

Mamadallama on 7.14.2010

Can the chiles be ground in a spice grinder? Or will that make a difference to the texture or taste?

Avatar of brandysvensson

brandysvensson on 1.16.2010

Wow – This looks awesome! I live in Sweden, so I sometimes find it difficult to locate hot sauce. I can’t wait to try this out! Thanks for sharing!

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