Here’s the thing: It’s been crazed here, and I’ve been flaking a bit on blog-related recipe development. So I’m giving you another hot sauce recipe I developed in the fall. These peppers came from a mix of peppers that Mary S and I grew this summer, green cayennes (they hadn’t ripened to red before being picked to avoid the frost) and poblanos. This one is a bit milder than my normal hot sauces as the poblanos are fairly mild, but it’s really flavorful and great on all kinds of things, whether as a dipping sauce for pork chops, Mexican inspired dishes, or Thai inspired dishes.
The other nice thing about making hot sauce is that you get two products for one. When you strain out the skins and seeds during the process, you can dry them in the oven or the dehydrator and get a nice crushed pepper mix to use in other spice mixes, rubs, or other recipes. No waste!
Cilantro Lime Green Cayenne Hot Sauce
A milder hot sauce with a lot of flavor you can use in a lot cuisines and dishes.
1quartspring water (not tap water, it will interfere with fermentation)
Hot Sauce Ingredients
1cupgreen cayenneswashed, destemmed and sliced into half inch pieces
1cuppoblanoswashed, destemmed, de-seeded, and chopped
5limes juiced (divided)
1cup onions, chopped
1cupcilantrowashed, chopped, and tightly packed
2Tablespoons brown sugar
Fermenting the peppers
Make brine by mixing spring water and salt in a container until salt is dissolved.
Place peppers in pint jar and add glass weight or 4 ounce jar. Add brine until the weight is covered with brine by at least half an inch, or cover with brine and add 4 ounce jar full of brine to weight down peppers making sure that all peppers are submerged in brine. Place airlock on jar and add brine to airlock to seal.
Let ferment for 2 to 4 weeks at room temperature, checking daily to make sure the brine levels are okay. You may need to add brine as time goes on as the peppers must stay submerged at all times. If the peppers do not stay submerged, they could develop mold and you'll need to throw it out and start all over.
Making the Hot Sauce
Once your peppers are fermented, remove the airlock and and glass weight or glass jar. Drain brine. Place the peppers in a blender with the garlic clove and the juice of two of the limes.
Blend until the peppers are pureed, but not until the seeds have disappeared if you have a high performance blender. You want to leave the seeds whole enough to strain out.
Once you have pureed your peppers, place the puree in a fine mesh strainer over a bowl and use a spatula or the back of a spoon to press the liquid in your puree into the bowl, leaving the seeds and skins of the peppers behind. (Hint: dehydrate the seeds and skins remaining in the oven at the lowest temperature you can or in a dehydrator to make pepper flakes to use in other recipes).
Place the onions, juice of 3 limes, and 1/4 teaspoon of salt in a small sauce pan and cook over medium heat until the onions are soft. Once the onions are soft, place the contents of the sauce pan into the blender with the chopped cilantro and blend until smooth.
Place the onion puree mixture back into a sauce pan, and add the strained pepper mixture and bring to a gentle boil for 2-3 minutes.
Remove the sauce from heat and let cool before placing it a container to store in the refrigerator. Use it on everything.