The joys of hot sauce are many. Whether it’s slathering it all over a slice of some nice Brooklyn pizza or droppin’ spoonfuls to brighten up a homemade salsa or marinade, you can always count on being satisfied every time you open the fridge and see a nice full bottle, ready to titillate your taste buds.
Your adventurous food column contributor ChezJJP has been experimenting with two recipes for a couple years. The first is tomatillo and poblano pepper based, and is fresh, tangy and mild with a beautiful green color. The other is hotter and combines the flavors and color of small red peppers, baby tomatoes and habaneros to give a bright red fiery concoction that can lead to dizziness and profuse sweating as well as total atomic combustion of the palate. How wonderful.
So you might ask “but JJP, that sounds like so much fun! How do I make my own?” Yes, how do you make your own?
Hot sauce can be made a million ways, and what I describe here is just my personal take on it. There’s nothing like turning a couple lonely veggies from the CSA into a total barn-burner.
