Tomato sauce becomes hot sauce

[Hab_Nut]

Today I took my last picking of tomatoes, mostly romas with some small cherry. I ran those through the blender with onion and garlic and salt, but I messed up and added too much salt for this to be used as a typical tomato sauce.
 
So, I added some of my hot peppers and made it into a hot sauce. With the salt, the first flavor is like a Frank's type sauce, but there's some ghost powder in it so it has a slower, longer burn.
 
Of all the hot sauces I've made, this is the first to be based on tomato. The salt and tomato round off the pepper heat. This could be good for brushing onto grilled meats, or cut it into a pasta sauce to make an arribiata.
 
Right now I have some of it with a can of pinto beans and diced smoked pork loin.

 

[salsalady]

Some of the best things in life started out as mistakes...

Way to go on the salvage!

 

[Hab_Nut]

I've combined tomato and pepper in a few ways, but this is a strange child. It's a bit like a tomato-hot-pepper BBQ sauce except there's no sweet component.
 
What to do with it? It brings pepper and salt so spike some plain tomato sauce for a chili or something like that. Or build a cocktail sauce where the horseradish hits you first and then the peppers kick in with a long slow sustain.
 
There is a style of sauce called "adjika" or some version of that, from the general area of Turkey to southern Russia to Georgia, which is very heavy on the salt. I could imagine putting a spoonful of it into some kind of stew or soup, but straight out of the jar it's NASTY. But I come back like the moth to the flame. 

 

[PtMD989]

Warrant Man has a couple of tomato based hot sauces, they are awesome.


Sent from my iPhone using Tapatalk

 

[Hab_Nut]

I'm going to pick out one of the half-finished bottles of commercial BBQ sauce I have sitting around, and spike it.