I wanted to share a recipe for my favorite sauce I've made in the kitchen yet. I've been working on a sriracha-inspired super-hot sauce that has enough kick so I can dilute it with Rooster Sauce sriracha (the Huy Fong stuff) or a chinese sambal-style sauce when I go to lunch at work to a chinese or vietnamese restaurant.
Here's what I made last weekend which has been very popular this week at lunches and is plenty hot. I made one large (10 oz?) Woozy's worth.
Concentrated Evil
20 dried Bhut Jolokia pods, stemmed and torn in half
1 1/2 cup red wine vinegar
6 roasted/smoked orange habanero pods
5 roasted/smoked tomatoes
1 tbs vegetable oil
1 tbs brown sugar
1 tbs Fish Sauce
1 small yellow onion
6 cloves of garlic
Prep
Soak a cup or so of applewood chips in warm water for an hour or until they all sink.
Stem and tear in half the dried jolokia pods. I got mine from Stribwings in a half pound bag. Put them in a jar and cover them with red wine vinegar and let them soak for at least a full day.
Halve and de-seed the tomatoes, halve and don't de-seed the habaneros and put them all on a piece of perforated aluminum foil with edges bent upwards to make a tray. Place over indirect heat on a charcoal barbeque grill. Scatter the soaked wood chips directly on the coals. Cover the grill and close the intake vents to a sliver, close the outtake vent to a sliver. Let them smoke for a good half hour or until slightly carmelized.
Cooking
Chop the yellow onion roughly. Peel the garlic and chop it roughly. Heat a saucepan up to medium-low heat and put the onions and garlic in and saute them until soft.
Add the smoked habs and tomatoes and stir to coat. Add the soaked bhut jolokias and soaking liquid. Increase heat and bring to a boil. Add the fish sauce and decrease heat and cover for 20 minutes.
Blending
All goes into the whizzer (I use a food processor with metal blade) until smooth. Test saltiness. The fish sauce adds a lot of saltiness, but you may want more salt at this point.
If it's too thin, put it back in the pan and simmer for a while then put it back in the whizzer and make it creamy.
Bottle and enjoy!
I find it's great with chinese and vietnamese food, though I think it would go well with other foods too. Let me know if you make it and find another use for it.
Here's what I made last weekend which has been very popular this week at lunches and is plenty hot. I made one large (10 oz?) Woozy's worth.
Concentrated Evil
20 dried Bhut Jolokia pods, stemmed and torn in half
1 1/2 cup red wine vinegar
6 roasted/smoked orange habanero pods
5 roasted/smoked tomatoes
1 tbs vegetable oil
1 tbs brown sugar
1 tbs Fish Sauce
1 small yellow onion
6 cloves of garlic
Prep
Soak a cup or so of applewood chips in warm water for an hour or until they all sink.
Stem and tear in half the dried jolokia pods. I got mine from Stribwings in a half pound bag. Put them in a jar and cover them with red wine vinegar and let them soak for at least a full day.
Halve and de-seed the tomatoes, halve and don't de-seed the habaneros and put them all on a piece of perforated aluminum foil with edges bent upwards to make a tray. Place over indirect heat on a charcoal barbeque grill. Scatter the soaked wood chips directly on the coals. Cover the grill and close the intake vents to a sliver, close the outtake vent to a sliver. Let them smoke for a good half hour or until slightly carmelized.
Cooking
Chop the yellow onion roughly. Peel the garlic and chop it roughly. Heat a saucepan up to medium-low heat and put the onions and garlic in and saute them until soft.
Add the smoked habs and tomatoes and stir to coat. Add the soaked bhut jolokias and soaking liquid. Increase heat and bring to a boil. Add the fish sauce and decrease heat and cover for 20 minutes.
Blending
All goes into the whizzer (I use a food processor with metal blade) until smooth. Test saltiness. The fish sauce adds a lot of saltiness, but you may want more salt at this point.
If it's too thin, put it back in the pan and simmer for a while then put it back in the whizzer and make it creamy.
Bottle and enjoy!
I find it's great with chinese and vietnamese food, though I think it would go well with other foods too. Let me know if you make it and find another use for it.
