Roasted Pepper Hot Sauce Recipes

ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
• Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
• Set the peppers into a food processor.
• Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
• Add all remaining ingredients and heat through. Into the food processor they go.
• Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
• Test for salt and serve!

ROASTED PEPPER HOT SAUCE

Steps:

• Preheat your oven's broiler, line a baking sheet with foil, and put on disposable gloves.
• Cut the stems off all peppers. Cut the red bell pepper in half and removing the stem and seeds. With regard to the hot peppers: some people like to remove the seeds, but because this is hot sauce and the seeds make it hot, I leave mine in but use your own discretion. I also like to use a mix of peppers - Jalepeno, Serrano, Cayenne, Tabasco, Habanero. I also like to toss in a few sweet peppers, along with the bell pepper, because I like the depth of flavor. I really like the smokey, roasted taste of the sweet peppers along with the heat of the hot peppers.
• Put all peppers on the baking sheet and slip them into the oven at the closest position to the broiler. Broil 5-10 minutes or until the peppers are blackened and bubbly. Flip the peppers over with tongs and put them back into the broiler for another 5 minutes to blacken the other side of the peppers. Remove from oven.
• Once the peppers are cool enough to handle, remove the skins of your peppers. I usually leave the skins on really thin peppers, like Tabascos - Mostly because when you try to peel off the skin, all that are left are the seeds! Toss all peppers into the blender. Add vinegar, salt, and juice half of a lime directly into the blender. Puree until completely liquefied and uniform.
• Mason or Ball jars make great storage. Keep in the refrigerator or freeze for later. Thaw frozen hot sauce in the refrigerator. Enjoy!