Homemade pepper sauce

1 servings

Ingredients

Quantity Ingredient
6 larges Anaheim peppers; about 12 oz
4 Serrano peppers; about 1/2 oz
2¼ cup Distilled white vinegar
1 cup Water
1 tablespoon Salt

Directions

Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into ½" thick slices.

Put the peppers, vinegar, water and salt in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.

Pour the mixture into a food processor or blender and process until smooth.

Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure with airtight lids. Refrigerate and let age for at least 2 weeks before using. The sauce can be stored in the refrigerator for up to 6 months.

Risa's comments: I used dried New Mexicans and serranos for the sauce. That is what I had. I rehydrated the dried peppers, seeded them and cut them into small pieces and added them to the serranos.

NOTES : Every Day's A Party by Emeril Lagasse, Published by WIlliam Morrow, 1999. ISBN # 0-688-16430-7.

Recipe by: Every Day's A Party by Emeril Lagasse, p. 274& 275 Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Oct 05, 1999, converted by MM_Buster v2.0l.

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