My husband, Tom, LOVES hot sauce. Do you ever see those shows where people are trying all the crazy melt your face off hot sauces and living to tell the tale? That is my husband. He has tried ghost chiles, scotch bonnet, habanero, etc and I have yet to see him actually be uncomfortable from the heat. His biggest complaint about the bottled hot sauces is that they just don't have good flavor, they are just trying to make it as hot as possible. My biggest complaint is those little bottles are super expensive! So I have perfected a recipe that he loves and I thought I would share it.
½-2 lbs of whatever chiles you want
1 tbs red pepper flakes
1 16 oz can of tomato sauce
½ of a medium onion roughly chopped
1 clove garlic
1 tsp vinegar (you can add up to 1 tbs for more vinegary sauce)
Salt to taste
Throw the chiles, red pepper, onion, garlic, and salt into a food processor and pulse until its chopped to desired texture. Add in the tomato sauce and pulse a couple of times to combine. Put it in a sauce pan or skillet on medium heat and stir in the vinegar. Let it simmer for about 5 minutes. Taste and add more salt if needed. Cool and serve!
The sauce I made this time used Thai chiles, which is Tom's favorite for this recipe.
I get the chiles at the Asian market and it is hit or miss as to whether there are red ones in the package. If there are it takes the heat level up a LOT!
Tom doesn't like chunks in his hot sauce so I really zap the ingredients.
Add in the tomato sauce and give it a whirl.
After it simmers on the stove with the vinegar it is ready to cool and eat.
The really funny thing about how much hot sauce I have made is the fact that I am the BIGGEST wuss when it comes to spicy food and rarely eat any. I have been trying to enjoy it more and I admit that rush you get when your mouth is on fire is pretty awesome.
I hope you all are having a good weekend!