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The Homemade Pantry's Hot Sauce

The following recipe is from the June 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Jennifer May]

This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.

What Worked: Store bought is great, but customizing your own personal blend of chiles for hot sauce is even better—brag-worthy even.

What Didn't: Chiles are trial by fire in a very real way, so be prepared for all sorts of heat, or lack thereof. Oh, and that part about wearing gloves should be taken very seriously.

Suggested Tweaks: This recipe is really just a template. Feel free to play around with not only the chiles but the sugar and acid components as well.

Reprinted with permission from The Homemade Pantry by Alana Chernila. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

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