Tuesday, October 30, 2012

Roasted Hot Sauces; Thick and Thin

Picked Peppers, partially drained

Drain some of the vinegar / water mixture from the pickled peppers, and add peppers to the blender

Blend till very smooth

Strain sauce through a sieve, if you prefer a thinner sauce

You can strain it all, for thin sauce, or just some of it....I kept some thicker and made some thin..

Date your container..

I put the solid bits drained from the thin sauce, back into the blender and whiled it for a bit more..

Pour the thicker sauce into a jar and date!

Use the sauce on anything.  Jeff puts hot sauce on everything from eggs to biscuits and grav..

Store in the fridge, it should keep for a long, long time..

You can also use the thicker sauce and make a buffalo dressing..YUM!

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