Hot Pepper Sauce Recipe
Although not everyone can put up with spicy food, the ones who loves it can't live without it. Due to the gastronomic habits of the geography where I was born, I encountered hot spice at a very late age. If the food I ate until I started university had accidentally touched to hot pepper, I would have tears in my eyes.
Once we decided to make çiğ köfte with raw meat with friends. They spared some for me and made it without hot pepper. I was faced with the possibility of intestinal worms and it had a disgusting taste. Then, over time, I became a total hot spice addict by being exposed to it little by little. I can't sleep well if I don't have pickled chili peppers or chili sauce in the fridge right now.
I don't know how I turned from a Thracian to a Urfa person. I went through a similar process with turnip juice. I used to make a face for half an hour if I took a sip to try turnip juice. Now I find purple carrots in Spain with a lot of effort and make turnip juice. What a change.
That being the case, I have plenty of pickled hot pepper recipes and one hot pepper sauce recipe. I am so happy with my sauce that I never thought of trying other recipes. I just make minor changes every now and then. Sometimes I add a clove of garlic, for example. If you like, you can add a clove of garlic while the peppers are cooking.
I use habanero peppers if I can find them for chili sauce. If I can't find them, I use cayenne pepper. As sweet peppers, I prefer the meatiest red peppers I can find.
You can use any kind of edible vinegar as vinegar in the sauce. You can use wheat or corn starch as starch as I mentioned in the recipe, there will be no change. Starch is used for a smooth consistency. As you can see from the photos it really works.
If you want to keep the sauce for a long time, you need to pasteurize it. The best way to do this is to boil jars or bottles in a pressure cooker.
Enjoy the recipe...
- 1 kg of meaty sweet red peppers,
- 100 g of habanero peppers,
- 3/4 cup of water,
- 2 tablespoons of vinegar of any kind,
- 1 teaspoon of sugar,
- 1 teaspoon of salt,
- 1 teaspoon of starch (corn or wheat).
- Remove the seeds of the sweet peppers and chop the peppers coarsely,
- Remove the seeds of the hot peppers and cut the peppers in half (use gloves),
- Take all the peppers in a pot and add 1/2 cup of water,
- Close the lid and cook until the peppers are completely soft,
- Open the lid and boil until the water is absorbed and remove from heat,
- Strain the peppers through a fine-mesh metal strainer and take into a sauce pan,
- Mix the starch with 1/4 cup of water,
- Add the starch mixture, salt and sugar to the strained pepper,
- Cook for a few minutes on low heat, stirring constantly,
- Blend with an immersion blender until you get a smooth consistency,
- Remove from heat, add vinegar and mix,
- Divide the mixture into glass jars or bottles and close the lids tightly,
- Place the jars in a pressure cooker full of hot water so that they are completely submerged,
- After closing the lid and providing steam output, boil for 3-5 minutes,
- Take them out of the water, leave them on the counter overnight,
- Keep them in a cool place away from sun.