Our series of post’s, “Back to Basics” is exactly what it say’s, basic. Because most of us don’t have Bobby Flay’s expertise in cooking, we have decided to include a number of basic recipes that are not only delicious but easy to make. This basic hot sauce recipe isn’t the best or hottest hot sauce but it is great for beginners who are new to making hot sauce. Try it out!
1/4 oz Red Chile Powder
3 Scotch Bonnet Peppers (Habenero’s)
10 Thai Chiles
12 Barker Chiles
2 Cloves Garlic
Juice of 2 Limes
1 Red Onion (Chopped)
Dash of Cumin
1 tsp Thyme
1 Cup White Vinegar
In a frying pan, quickly roast all chiles. Be careful and open your windows!
Slice open all the chiles and rinse under cold water, make sure you remove the black skin. Add the chile powder and put in a food processor until you get a fine mince.
In a sauce pan combine the garlic, lime juice, onion, cumin, thyme, and vinegar. When it starts to boil, reduce heat, cover and simmer for about 30 minutes. Add the mixture to the food processor and mix it until all blended together. Add water if needed.
Cover and refrigerate.