Tuesday, February 28, 2012

*Mildly* Hot Pepper Sauce

I bought some bags of small peppers because they were fresh and a good price- perfect excuse to try out some "hot" pepper sauce.  I put the hot in quotations because these little peppers are really only mildly hot.  They definitely have a bit more zip to them than bell peppers, but are not as hot as jalepenos.  I think they may be fresno peppers, but not sure.  Anyway, you could try using jalepenos, anaheim chiles, or banana peppers, or a mix to create a nice level of heat.

What you need:

A couple cups of small mildly hot peppers, stems removed
1 small onion, roughly chopped
1/2 head garlic, cloves peeled
1 stalk celery, roughly chopped
1 large tomato, quartered
Olive oil spray
Salt, pepper
Cider vinegar
Soy sauce or Ketjap Manis (I had never heard of this until I was on Saba, but it is similar to soy sauce, it is just a bit sweeter and more complexly flavored)

Heat oven to 450 or broil setting on HIGH.  Grease a cookie sheet or 13 x 9 pan with the olive oil spray.  Place half of the peppers, the onion, garlic, celery, and tomato on the pan, spreading everything out evenly.  Spray with oil again and season with salt and pepper.  Bake or broil for about 15 minutes, stirring once.  The vegetables should be blackened in areas, but not completely burnt or at all dried out.  Remove from oven and let cool a bit.

Chop the remaining peppers until rough chunks and place in blender.  Add the roasted vegetables plus a few tablespoons of cider vinegar and 2-3 teaspoons soy sauce or ketjap manis.  Blend on pulse setting, adding either more vinegar (if you think it can take extra vinegar flavor) or water until a smooth but thick sauce results.  Add more pepper if you think it needs it, or try adding some other spices too.  Enjoy!

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