3 Words
3 Words: Make Hot Sauce
In less than 30 minutes, you can make your favorite bottled condiment with fresh chiles
Consider the barely identifiable action shot below as an invitation — rather, my imploration — to try your rubber-gloved hand at making hot sauce. I’ve been making it every year since before I first wrote about it for The New York Times. Besides the glove, all you need is a blender, a pound or so of fresh chiles, sea salt, and a quart of cider vinegar. And, oh yeah, a glass jar for when you’re done; play your cards right, and the vinegar bottle works perfectly.
My method — taught by my uncle-in-law, who settled near San Sebastian, Mexico, in the early 1960s — works for all varieties of chiles in any stage of ripeness. These are fully ripe cayennes, so pretty hot with a little fruity sweetness. I also love the grassiness of green sauce. Using whatever you like to eat is always a safe bet. It’s a pain to seed them; just trim the stem ends with scissors.
