Snails In Hot Sauce Recipes

HOMEMADE RED HOT SAUCE

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

SNAILS IN HOT SAUCE

Steps:

• Wash and boil the snails until the "goo" or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile.
• Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes.
• Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes.
• Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes.
• In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve.