My Favorite Hot Sauce (Right Now)
"I've been making this for a couple of years now. It has a nice combination of hot and garlicky. The original recipe called for chiltepins. They are not as readily available up here. I've used under ripe yellow tabasco peppers to great effect. other small, hot chiles work fine. This will last for up to 2 years in the refrigerator."
- Ready In:
- 24hrs 5mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 32
ingredients
- 2 cups fresh tepin chilies (or other small hot chiles)
- 8 -10 garlic cloves
- 1 teaspoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon coriander seed
- 1 cup water
- 1 cup cider vinegar
directions
- Puree all ingredients in a blender set on high for 3-4 minutes.
- Refrigerate for 24 hours so the flavors can mingle.
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RECIPE SUBMITTED BY
Hi! I reside in the Great Lakes area of the U.S.
I have a tiny plot of land at the fringe of the city that my wife and I like to grow various herbs, fruit and veggies as well as flowers of many kinds. We have removed all the grass in the back yard and are about halfway through the front. We grow without pesticides and get lots of bees, birds, hummingbirds and various little critters in the yard. I have four cats and three goldfish.
I have over the past few years discovered the joys of canning. I like old fashioned methods sometimes- air drying clothes, saving bacon fat, canning.
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