Recipe by alligirl
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time.
Top Review by **Tinkerbell**
This recipe requires a longer time to age than the parameters of this event, but I really wanted to make it so I will review now & update in 2+ weeks when it's ready. My grocery store did not have ripened anaheim chilies (red) so I used the green anaheim chilies instead. I also cut the recipe in half as it's just 3 of us & depending on how hot it is, it may be just me eating it. lol It's currently in a jar in the refrigerator but was super easy to make (I never would have thought it was!) & the house smelled amazing. The entire place smelled like peppers while the mixture was cooling on the stove. I taste-tested the sauce after straining last night & it's not as fiery hot as I'd expected, the vinegar & salt are quite pronounced. I suspect that after aging these flavors will balanace out & probably swap places in intensity. I expect it to get hotter & less salty & vinegary. I'm really excited to try it. :) Thanks for posting, alli! Made for ZWT5 - Ali Baba's Babes. UPDATE: OMG! My expectations for this recipe were right on. It's been 2 weeks & 2 days in the fridge & the flavor is spicy hot without the salt/vinegar flavors that were so prominent when first made. The surprising (& maybe strange) thing is that if I were blindfolded & asked what kind of pepper was in this recipe I would tell you without a doubt that it's jalapeno. But there is no jalapeno in the recipe at all. When I taste-tested this (with just a finger) two days ago, I knew that it was going to be way too hot for my boys to eat. So I had to wait til today when DS was out all day with friends & DH was planning on making (gag) frozen pizza for lunch. lol So today I enjoyed a ham & cheese-filled tortilla with sour cream and raspberry/chipotle salsa on the side. As my toddler would say (a la Barney), "Super-dee-duper!" I can't wait to try this with the red peppers too. DH even looked for them at the store for me. We'll find them sometime & I'll make this again. :) Thanks again for posting, Alli!
- 6 large red anaheim chilies (about 12 ounces)
- 4 serrano peppers (about 1/2 ounce)
- 2 1⁄4 cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
Directions See How It's Made
- Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
- Cut crosswise into 1/2-inch-thick slices.
- Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
- Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
- Pour the mixture into a food processor or blender and process until smooth.
- Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
- Refrigerate and let age for at least 2 weeks before using.
- **Note - The sauce can be stored in the refrigerator for up to 6 months.