The Ultimate Summer Condiment

May 19, 2014 | By | Comments (13)

southernfoodnow online banner The Ultimate Summer Condiment

We’re hot sauce fiends here at Southern Living HQ. We taste new brands every week, and every fridge door in the Test Kitchen cradles bottles of Tabasco, Crystal, Texas Pete, and multiple squeeze bottles of Sriracha. We use hot sauce for heat, sure, but we also use it to add extra verve and tang to potato salads, deviled eggs, and pimiento cheese.

Photo by Hector Sanchez

Photo by Hector Sanchez

As chile hounds, it was high time to develop our own signature Chunky Hot Sauce for summer. Fermentation is the secret to this robust, piquant wonder. Use your favorite chiles such as red or green jalapeños, or blend fiery ones with sweet ones to customize your own. As for the consistency, we love the sauce in all its chunky glory, but if you want a smooth, looser take, press it through a wire-mesh strainer.

Chunky Hot Sauce
Fermentation is the secret to this robust, piquant sauce. Use your favorite chiles here, or blend fiery ones with sweet ones to customize your own. As for the consistency, we love the sauce in all of its chunky glory, but if you want a smooth, looser take, press it through a wire-mesh strainer.

1 lb. fresh hot chiles (such as Fresno), washed and stemmed
2½ Tbsp. kosher salt
2 cups white vinegar

1. Process chiles and salt in a food processor about 30 seconds or until minced, stopping to scrape down sides as needed. Transfer chile mixture to a sterilized 1-qt. glass jar. Cover with cheesecloth, and let stand in a cool, dry place 2 days.

2. Remove cheesecloth, and stir in vinegar. Cover mixture with cheesecloth, and let stand in a cool, dry place 5 days. (Skim and discard any film from surface, if necessary.) Cover jar with a tight-fitting lid; refrigerate up to 6 months.

Makes 4 cups. Hands-on 15 min.; Total 15 min., plus 7 days for standing

 

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  9. Patti

    This isn’t a recipe for salsa so no tomatoes involved. It IS a recipe for hot, hot, hot sauce so be advised that it is delicious AND deadly. I make mine with green jalapeños instead of red hot peppers so it looks different but is really, really good. I use it on pork roast and in shredded pork and chicken for enchiladas and tacos. Great on grilled hamburgers, too. =)

    May 27, 2014 at 9:39 am
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  11. Grayce

    There are no tomatoes listed in the recipe. When are the tomatoes added and what volume?

    May 21, 2014 at 6:29 am
  12. Mel

    Are there no tomatoes in this? Just peppers, vinegar, and salt? Seems odd.

    May 20, 2014 at 8:36 pm
  13. Haley

    Is a recipe available for this sauce? I’m intrigued!

    May 20, 2014 at 12:33 am

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