Cajun Hot Sauce
|Picking your hot peppers:
I have made this with a few different kinds of hot peppers and they all turn out good and very different. So I think that you should find some that you are pumped up about and give it a shot.
In this recipe I used a mixture of red and green fresh kung pao, cayenne, and hot garden peppers which are hybrids between cayenne and anaheim.
On the right is the big box of mixed peppers down at the farmers market, I was going through to pick out the spicy ones.
Salt Cured Hot Peppers:
Make sure peppers have all of the salt rinsed off, be careful this can release a bunch of pepper fumes, just be ready for it.
Add all ingredients to a sauce pan that has a lid. Bring to a boil and reduce heat to low and cover and simmer for 15 minutes.
Remove from heat and cool mixture down. This usually take about 2 hours, if you just leave it in the pot with the lid on.
Put in the blender, hold lid on tight and mix ingredients well. Make sure sauce is not hot or you could make a big mess.
Pour into bottles and store in the fridge.
Uses: This stuff is good on everything.
Caution:Wash your hand after you are done. Don’t rub your eyes, pick your nose, or put your hand in your pants.
Local ingredients used: Hot peppers from Comeback Creek down at the Dallas farmers market.