As usual, quantities are a matter of personal preference:
Ingredients:
- Jalapeno
- Habanero
- Chili Piquin – hard to find, but good
- Red Bell Pepper
- Red Onion
- Shallot
- Garlic
- Diced Tomatoes or tomato sauce – optional makes it smoother and can cut the heat from the peppers if you prefer less spicy sauces
- Red Wine or Apple Cider Vinegar
Directions:
Remove pepper stems and toss them, then chop up the hot peppers into pieces around 1″ long (Wear Gloves! skin can burn for a couple days afterward and the oils will spread to any part of the body you touch). No need to separate seeds, unless you want the sauce mild.
Toss into a pot or kettle. Dice up the Bell pepper, Onion Shallot, and Garlic and toss in with other ingredients.
Pour in vinegar until the ingredients are covered. Cook on high until boiling, then turn down and simmer until there is a little less than 1/3 of the liquid left.
You may want to run the fan, and open the windows while
cooking the peppers down (think pepper spray)
By this point, the mixture will look like a watery paste. Remove from heat and let cool, then briefly run through a blender or food processor to break down any large chunks.
Pour the sauce into a bowl and add diced tomatoes or sauce. mix well. And your all done.
Suggestions:
Change up the peppers and quantities to taste
Bottle it and share with friends (preferably a sterile glass jar or bottle)
Tips:
- Host sauce will last a couple of months but pay attention so it doesn’t go bad. The vinegar works as a preservative. You can also freeze in smaller batches and take them out as you need them
- Vapors from the boiling can be intense, use the oven fan
- Wear gloves, or don’t touch yourself when using the restroom (especially you guys), rub your eyes or pick your nose 😉
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