Tuesday, November 25, 2008

Chile-Garlic Sauce

This very hot, very garlicky sauce is the perfect addition to any recipe that will benefit from a good kick in the pants. Use sparingly! I drop a teaspoonful to a tablespoonful into soups and sauces, mix a scant teaspoon into meatloaf, and add a tablespoon to a 1/2-cup each of sour cream & mayo for a great veggie dip.

Chile-Garlic Sauce
make 2 - 2 1/2 quarts

1 1/2 - 2 pounds small chile peppers. I use a mix of habanero, scotch bonnet, jalapeno, small red Thai chiles -- whatever looks good at the farmers' market. Remember that the smaller the chile pepper, the hotter, so if you want this sauce hot, choose the small chiles.
1 1/2 - 2 pounds fresh garlic cloves, peeled
1/3 cup kosher salt
1/2 cup vinegar (almost any vinegar will work fine with this recipe)*
1 tablespoon sugar
1 2-qt lidded jar, run through the dishwasher

IMPORTANT: Use gloves while handling chiles.

Rinse chiles, slice off stems, and drain. You don't need to remove the seeds.

Working with half the ingredients at a time, place half of each ingredient into the food processor and grind into a paste, then scoop into a large mixing bowl and repeat with the other half of the ingredients. Combine the two batches, adding extra vinegar if necessary*. Spoon sauce into prepared jar, pushing it down to remove any air pockets. Put lid on jar and allow to sit on counter for twenty-four hours, then move to refrigerator. Allow to age for one to two weeks before tasting. Taste cautiously -- this stuff's fiery! Keep refrigerated and use within one year.

I usually have a little more of this than I can fit into a single 2-qt jar, and I package up the extra and hand it out to fire-loving friends.

* Finished paste should be just that: paste. If it's too thick, add a little more vinegar, but don't add too much as this sauce will become more liquid over time as it's stored.


The Baklava Queen said...

NOW you send this, after all the chiles in my CSA are gone!!! ;-) Well, guess I'll have to save it for next year...

valereee said...

I know! I meant to post it six weeks ago -- thought I had! -- and somehow it got misdated and never posted. I have a recipe I'm doing in a post now that calls for some of it, so I didn't want to wait until next chile season. :)