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Posted May 12, 2005 by Nick Lindauer in Recipes
 
 

Summer Hot Sauce Recipe


For all the hot sauce fans out there that loved Inner Beauty Hot Sauce (Sadly no longer in production) – Here’s a recipe that renders a sauce that’s pretty close to Inner Beauty, at least in consitency and overall flavor.

1/2 medium-sized banana, sliced
1 1/2 large carrots, diced small
1 medium onion, diced small
5 fresh picked orange habaneros, diced
10 fresh picked piquins, diced
5 fresh picked (smallish) cayennes, diced
1/2 fresh picked small green bell pepper, diced small
1 fresh picked hot banana pepper, diced
2 scallions (greens & all), sliced
5 small cloves garlic, minced
1 tsp. (approx.) Kosher salt
Freshly ground black pepper (he used Tellicherry) to taste
1 Tbsp. Coleman’s dry mustard
Water for blending only (not too much, approx. 1/2 cup)
1 Tbsp. (or less) Peanut oil

Saute onions and habs in small amount of peanut oil in non-stick pan till softened and dark brown in spots (try not to cough) and set aside. Put all other ingredients (except salt, pepper and mustard) in a blender and blend
until it forms a slightly chunky puree (you want to have small bits of identifiable color left and some texture). Remove all except approx. 1/2 cup of this chunky puree to a separate bowl and set aside. Pour the sauteed onions and habs in the blender with the 1/2 cup puree and blend until smooth. Pour the reserved chunky puree into the same skillet used to saute the onions and habs (the clean up crew will appreciate this), add the smooth puree along with the salt, pepper, and mustard and reduce over
low heat, simmering for approx. 10 minutes until desired thickness (10 minutes approx. thickness of Inner Beauty Sauce).

Taste and re-season with salt and pepper as needed.

Get a big spoon and eat it straight from the skillet . Also very good with pork, turkey and on toasted bagels with cream cheese.


Nick Lindauer

 
The Original Hot Sauce Blog