This home-made hot sauce would be excellent to produce if you have tomatoes planted in your backyard garden or if you’re buying them from your local farmers’ market.
Course Side Dish
Cuisine Japanese
Keyword Sauce
Prep Time 20 minutesminutes
Cook Time 9 minutesminutes
Total Time 7 minutesminutes
Servings 20people
Author Joost Nusselder
Cost $4
Equipment
Cooking pot
Food processor or blender
Mesh
Ingredients
1cuponiondiced
2mediumchile peppers(such as poblano, New Mexico or Anaheim), diced
2smallhabanero peppersor other small hot chile peppers, stemmed, halved and seeded (see Tip)
4clovesgarlicminced
1poundtomatoesdiced
1cupdistilled white vinegar
2tspsalt
1-3tspsugaradd to taste and amount of sugar you want to put in
Instructions
Turn on the stove and set to medium-high heat and heat oil in a large saucepan. Toss in the garlic, habanero peppers, chile peppers and onions, then cook until the onion gets a brown color (this should take about 3-4 minutes.
Minimize heat and set the dial to medium, then add the sugar, salt, vinegar, and tomatoes. Stir occasionally and thoroughly for about 5 minutes until the tomatoes get liquified.
This time pour the mix over a blender or a food processor, then use the machine to make the remaining solids finer and the liquid thicker. Get a nylon mesh and set it on top of a medium-size bowl. Pour the thick mix on the nylon mesh and let it sieve to remove the remaining solids from the herbs and spices. Throw away the solids and let the sauce cool down for about 1 and 1/2 hours in room temperature.