It’s hot sauce mania here at The Lab. We have been obsessed you could say. It all started with Christmas and has spilled over. Our latest sauces have been gobbled up by everyone and it seems there is not stopping us or them. I can’t believe it started with just wanting to make something nice for Christmas that wouldn’t break my bank account. We are really honing our skills, patient and what we want out of the sauces. From mild and smokey, order to oh my god get me a bucket of water! Our latest is a smoked red pepper hot sauce that has that sweetness of peppers and heat from some red Jalapeño’s. It was inspired by a restaurant in LA that makes the most amazing yellow pepper dipping sauce. One day I will crack that recipe! Here is one of the new ones, enjoy! Oh and don’t forget the homemade corn chips!!!
- 6 red peppers
- 2 garlic cloves
- 1 red Jalapeño
- ¼ white onion
- Small handful of cilantro
- Slice peppers in half lengthwise.
- Place on shallow pan in broiler, skin side up.
- Or line bottom of broiler with foil.
- Cook peppers til skin is black on most of the pepper.
- Check regularly so as not to burn peppers or housed down!
- When peppers are done place on plate to cool.
- In the meantime, Chop onion, garlic, jalapeño, cilantro and put in blender or food processor.
- Peel skin off peppers and put them with the rest of the ingredients.
- Blend till smooth
- Salt and pepper to taste.
- Serve warm or cold.
Leave a Reply