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!
3/26/2012 I just love these hurry up and wait...recipes...I made this last night...but haven't been able to try it yet...I'm being good...but I did have to take a photo...I ended up with what I will call..."a sludge"...that's the stuff that I couldn't press thru the strainer...now what should I do with this yummy stuff...well...I threw it into a salsa I made that really lacked heat...time will tell if that was a good decision or not...I will be back with some stars...I can feel it...:)I'm back ...I know it wasn't a full two weeks but close enough...I use this pepper sauce on my scrambled eggs...yummy...I love this and plan to have some in the fridge at all times...thanks for posting...made for Spring 2012 PAC
Nov 15 - I am preparing this for the Holiday tag game and this is part 1 of my review. I could not for the life of me find any serrano or anaheim chilies in the stores around here - very odd. Anyway - I used Thai chilies for the serrano chili and some milder chilies that I can't recall the name for for the anaheim chilies. The sauce is now placed in the fridge and I will report back in 2 weeks. UPDATE Dec 6 - I have now learned that you probably cannot sub the types of chilies, my sauce is still quite vinegary and looks cloudy. I strained it another time today and will keep it around and report back if it improves. But for now - sorry - just a commentary
This is an amazing sauce that, I never figured would be so easy, so tasty, and an excellent addition to any food. (I like hot sauce on Mac & Cheese!) The previous reviewer was right on and added even more insight on this glorious sauce. I was able to obtain red = ish deep color from the Anaheim peppers. Can hardly wait until another week is up so I can pour this on top of *Everything* ~ I followed this exactly. Will report back in one week. Made for *Everyday is a Holiday* June 2009