'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
Hot sauce( Photo and styling by John Houser III / September 5, 2012 )
Makes: about 3 cups
1 pound chili peppers (red or green), stemmed and chopped
1/2 cup white vinegar
1/2 cup cider vinegar
5 ounces (1 medium) chopped tomato (use red tomatoes for red sauce and yellow tomatoes for green)
2 tablespoons kosher salt
1 teaspoon sugar
2 large cloves garlic, roughly chopped
Combine everything into a medium sauce pot. Cover the pot and over high heat, bring contents to a boil. Turn down the heat to medium low, uncover the pot (do not inhale fumes that escape), stir the contents, then simmer for 10 minutes. Transfer pepper mixture to a blender and blend for 30 seconds. Strain mixture through a fine mesh strainer. Place into a container. Hot sauce will keep for a few months or until you consume all of it.