Ok, here's my first successful attempt at making hot sauce and this one's a winner. If you like Dragon's Blood Elixer, you're going to love this.
This is a two part sauce. It starts with a pureed salsa.
Salsa
2 14oz cans of Fire Roasted Tomatoes
2 cloves of garlic
1/2 yellow onion
1/2 tsp sea salt
1 tbsp lemon juice
4 jalapenos
Throw it all in a blender or food processor and puree to a nice slurry. Pour it into a sauce pan to wait for the rest of the sauce.
Sauce
14 habaneros
3 1/2 c apple cider
1 c apple cider vinegar
3/4 - 1 c apple sauce
2 tbsp balsamic vinegar
1 clove of garlic
1 tbsp dea salt
Liquify (or close to it) in blender or processor. Add to salsa in sauce pan, cover and simmer for 45 minutes, stirring occasionally.
Notes:
Apple Cider - Get the good dark stuff you find at farmer's markets or the produce aisle, not that yellow concentrate stuff in the juice aisle.
I may have added more ACV (maybe a 1/2 c but I don't remember).
Give the sauce a couple of days to meld. You will truly taste the awesomeness after that.
This is a two part sauce. It starts with a pureed salsa.
Salsa
2 14oz cans of Fire Roasted Tomatoes
2 cloves of garlic
1/2 yellow onion
1/2 tsp sea salt
1 tbsp lemon juice
4 jalapenos
Throw it all in a blender or food processor and puree to a nice slurry. Pour it into a sauce pan to wait for the rest of the sauce.
Sauce
14 habaneros
3 1/2 c apple cider
1 c apple cider vinegar
3/4 - 1 c apple sauce
2 tbsp balsamic vinegar
1 clove of garlic
1 tbsp dea salt
Liquify (or close to it) in blender or processor. Add to salsa in sauce pan, cover and simmer for 45 minutes, stirring occasionally.
Notes:
Apple Cider - Get the good dark stuff you find at farmer's markets or the produce aisle, not that yellow concentrate stuff in the juice aisle.
I may have added more ACV (maybe a 1/2 c but I don't remember).
Give the sauce a couple of days to meld. You will truly taste the awesomeness after that.
