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Monday, August 30, 2010

Green Chili Hot Sauce

This sauce, made with Korean green chilis, boasts a moderate Tabasco-esque heat and a distinctly pickly flavor.

About 20 rinsed Korean green chilis (2-3 inches each)
2 and 1/4 cups water
1/2 cup white wine vinegar
1 tbsp salt
2 tsp agave nectar (or light honey)
Juice of 1/2 lime, with some of the pulp

1. Pour water and whole chilis into saucepan over high heat.
2. Add salt, agave nectar, and lime juice.
3. Bring everything to a boil, then reduce heat to a high simmer.
4. Add vinegar, and let simmer for about 20 minutes, or until peppers become pale.
5. Remove peppers with tongs, bring liquid off the heat.
6. Cut stems off peppers, and place into a blender.

7. Start blending peppers on a  low setting, gradually increasing until they become well blended.
8. Move liquid from pan into a measuring cup.
9. With top still on blender, set to a medium blending speed.  Remove top, then gradually pour in liquid.  It should take all of the liquid, but stop pouring in once the sauce starts making a 'jumping' movement, and discard any excess liquid.

10. Sauce can be poured into jars, as pictured, and then transferred to a plastic squeeze bottle after it's cooled.  Or, thoroughly wash out an old vinegar bottle and pour the sauce in through a funnel.  Enjoy Sizzle Grove Green Chili Hot Sauce with some smokey sausages or brisket!

Got your own hot sauce recipe?  Got pics of it?  Send it to, and you just may be showcased and credited on our site!

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