Hot Sauce

[Gert van Santen]

Niall Munnelly schreef:
> Get a good fistful {or two, depending on your tastes} of
> your favorite chili peppers, juice from one lime, some white vinegar,
> sea salt, half a head of garlic and three shallots.
> 
> Fuck it all into a bowl and have at it with a stick blender.
> Stop when it's all liquified. Go easy on the salt, and add vinegar to taste.  I like a tart, vinegary sauce, myself.  It's a hot sauce, not a salsa, so be prepared to add a lot for a good liquid sauce.  If you add too much salt, then you can redress it with more lime juice and shallots.
> 
> The shallots and lime really tie it all together.
> 
> I make this once or twice a week, with the only variable
> being the peppers I use.  Scotch bonnets for private
> consumption, medium chili peppers for shared.  It will taste
> a bit "green" at first, but it ages beautifully.  Even a day
> makes a big difference.
> 

Brilliant. I'll be making one today :-)

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:-)

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