In honor of Sriracha week, I thought I would post (well transfer over) my hot sauce recipe.

My first meeting with something truly spicy was years ago. It started a swift decline (incline?) into a love for all things spicy. A friend of ours was going out to dinner with his girlfriend and we were invited along. To an Indian restaurant. This was back in my early exploration days of food and flavor, but I was willing to try it.

It was a long time ago, but I still remember the spicy culprit. A dish called saag, it was basically pressure cooked spinach. With spices. Lots and lots and lots of spice. Or at the very least a whopping gob of chili pepper. Now please note, that I associate color, usually wrongly, with temperature. In which case green = cool and it was all those other strange dishes that were causing my mouth to burn, my eyes to water, and my stomach to ponder as to what in the fuck did I think I was doing.

It was also causing my hands to shake violently. Enough that trying to get a glass of water to my lips was causing my table mates to be given a second shower of the day. And yet I kept eating that “cool” green stuff in hopes of cooling off my tongue.

Needless to say I finally clued in what I was doing to myself and let my poor body recover. And became hooked on that spicy touch. I eventually worked my way up the heat scale to where I generally eat spicier foods than the hubby.

I do love spicy, specially a vinegar tang like say a Franks hot sauce, but something can’t be hot just for the sake of being hot. It has to be flavorful and make you want to keep eating, no matter how loud the tastebuds scream.

I think my hot sauce achieves a nice mix of heat and flavor. It has a heat that sits in the middle of the mouth, as opposed to burning lips or a seared throat. Its got a kick, but disappears quickly. Its got a nice flavor, coming from herbs, the types of pepper, and a vinegar tang.

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Surly Pug Hot Sauce

Ingredients

  • 15 cayenne peppers orange ones
  • 7 super chilies thin red ones
  • 11 jalapenos ripe red and green
  • 9 small cloves of garlic chopped
  • 1 tsp cumin
  • 1 tsp dry mustard
  • 3 tsp garlic powder
  • 3-4 tbsp sea salt
  • 2 small tomatoes
  • 3-4 cups vinegar
  • 1/2 small onion rough chop
  • Juice of 1/2 large lemon

Instructions

Bit of prep

  • Take the tops of the chilies off
  • Roasted the jalapenos slightly on the bbq (then removed the tops)
  • Quartered the tomatoes
  • Wash some jars in super hot water**
  • Put everything into a pot (no need to chop the peppers) with 2-3 cups of the vinegar.
  • Simmer for about 20-25 minutes
  • Put in food processor and blend thoroughly
  • Add 6-7 fresh basil leaves
  • Add more vinegar if wanted
  • Add juice from another 1/2 lemon
  • (Add more vinegar if you like a tangy or thinner sauce)
  • Strain through a fine sieve and simmer for another few minutes to blend flavors then put into jars
  • Keep for about a week in air tight containers before using
  • **Next year I will order some nice sauce jars ahead of time and use those
If you like this recipe, please share!
SURLY PUG HOT SAUCE

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2 thoughts on “SURLY PUG HOT SAUCE

  1. Sounds nice, especially the addition of the basil leaves. I’ve been looking for a new hot sauce recipe. How much does all of that make, on average?

    1. I only got the 3 bottles shown. So plan on doubling my pepper plants this year lol

      I can check if I have a jar left and bring it next time we see you. Or at the very least a sample 🙂

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