Has anyone made this? I just made my second batch, so easy, so cheap. I double the habaÃ±eros to make it a bit more spicy:
Garlicky Red Chili Hot Sauce
Published: August 20, 2010
Time: 20 minutes plus 3 days' standing
4 hot red or orange chili peppers, such as habaÃ±ero
2 red bell peppers ( 3/4 pound), roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt.
1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
2. Transfer mixture to a blender and purÃ©e. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Yield: 2 cups.
A version of this recipe appeared in print on August 25, 2010, on page D2 of the New York edition.http://www.nytimes.com/2010/08/25/di...5apperex2.html