I’ve been picking a steady stream of chilies from the garden for some time. I think the season is about done though, so today I picked a big bowl of chilies, all the ones remaining on the various plants we have in containers out front. Time to make some hot sauce.
I started by roasting the chilies, along with a cut-up Spanish onion and some green (as in not yet ripe) tomatoes. After roasting, I put all this into a pot to which I added malt vinegar, salt, and tomato paste, along with some honey and a little water. I brought this concoction up to a simmer and let it cook slowly for half an hour.
With an induction blender, I pureed these ingredients right in the pot, then let it simmer away for a while longer while I prepared a few jars. Given the amount of vinegar in my sauce, I figured water bath canning should work well, so that’s what I did. I wound up with 5 jars of hot sauce – 4 canned and one for the fridge for more immediate use.
By roasting the chilies and onions some to start, and including some green tomatoes, the idea was to create a more complex set of flavours in the sauce to go along with the heat. The result was a very tasty sauce which also has a good kick to it. I tested it by using some as a condiment on an omelet this evening. Very Yummy.