This recipe makes about 4 cups
Directions:
- Prep ingredients: Chop hot peppers, slice onion, and mince garlic.
- Sauté: Heat oil or broth in a pan over high heat. Add peppers, onion, and garlic; sauté for 3 minutes.
- Simmer: Add 2 cups of water, reduce heat to medium, and cook for 20 minutes until most water evaporates.
- Cool & blend: Let cool, then blend until smooth. Slowly add 1 cup vinegar while blending.
- Adjust heat: Taste and blend in mild peppers if needed.
- Prepare trays: Line trays with parchment paper and spread the sauce evenly.
- Pre-freeze: If possible, pre-freeze the trays before freeze-drying.
- Freeze dry: Run the freeze dryer (cycle time was 45 hours).
- Store: Keep in jars for short-term use or Mylar bags for long-term storage.
Rehydration:
Add ½ cup of hot sauce powder to a bowl along with ¼ cup of cold water. Stir. Adjust the consistency as you prefer. Could also powder it and use it as spice.
Notes:
You can use any kind of pepper for this recipe. The color of your peppers will change the sauce color. A smoked pepper would also add some great flavor. Keep it in a powder and use it as a spice.
Nutritional Value Per 1 cup of hot sauce before freeze drying
Calories 35 Carbohydrates 8 g Protein 1 g Fat 0 g Fiber 2 g Sugar 4 g
Cycle times & rehydration for reference only. Your results may vary
Comments (0)
There are no comments for this article. Be the first one to leave a message!