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Receta Homemade Pepper Sauce
by Global Cookbook

Homemade Pepper Sauce
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Ingredientes

  • 6 lrg Anaheim peppers, about 12 ounce
  • 4 x Serrano peppers, about 1/2 ounce
  • 2 1/4 c. Distilled white vinegar
  • 1 c. Water
  • 1 Tbsp. Salt

Direcciones

  1. Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into 1/2" thick slices.
  2. Put the peppers, vinegar, water and salt in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer for 20 min. Remove from the heat and let steep till completely cold.
  3. Pour the mix into a food processor or possibly blender and process till smooth.
  4. Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure with airtight lids. Chill and let age for at least 2 weeks before using. The sauce can be stored in the refrigerator for up to 6 months.
  5. Risa's comments: I used dry New Mexicans and serranos for the sauce. Which is what I had. I rehydrated the dry peppers, seeded them and cut them into small pcs and added them to the serranos.