Ho-Ho Hot Sauce
This hot sauce is high in both heat and flavor and offers a smooth finish. This recipe may also be canned from the liquid stage.
INGREDIENTS | MAKES 2 TABLESPOONS POWDERED SAUCE FOR EACH ½ CUP DRIED
- 2 cayenne peppers
- 2 habañero peppers
- 2 banana peppers
- 2 jalapeño peppers
- 2 Scotch Bonnet peppers
- 2 Anaheim peppers
- 1 sweet red pepper
- 1 sweet orange pepper
- ¼ cup onion, diced
- 3 cloves garlic, finely chopped
- 1 teaspoon freshly ground ginger
- ½ cup white vinegar
- 1 tablespoon dark molasses
- 2 tablespoons honey
- 2 tablespoons orange juice
- 2 tablespoons brown sugar
- 1 plum tomato
- ¼ cup spiced dark rum
- ½ teaspoon chipotle powder
- ½ teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Seed all the peppers; roast them in the oven or over the grill. Remove blackened skins.
Sauté onion gently in a tiny bit of oil until translucent.
Process peppers in a food processor to even consistency.
In a saucepan, place the peppers and onions with all other ingredients.
Simmer over low heat; stir regularly, until peppers are tender.
Run the mixture through a sieve; return to the stove to simmer another 10 minutes.
Cool. Pour ¼cup of sauce evenly over the surface of a fruit roll-up tray for the dehydrator. Place the mix on the manufacturer’s suggested setting for drying herbs.
Check after 1 hour; if peppers have reached a rubbery stage, cool, dice, and run through an herb grinder.
Return to the dehydrator for 1 hour, until crunchy. Put through herb grinder again.
Store in airtight container in a cool, dark area. Shelf life is about 1 year.
Repeat steps 7–10 for the rest of the mix or put into a jar and store in the refrigerator for family use.