Sunny's Red Fire Sauce
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
61
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
110 g
Serrano Pepper (halved)1 small
Red Onion (peeled and quartered)1 large
Tomato (halved)2 cloves
Garlic (smashed)1 tbsps
Apple Cider Vinegar1 tsp
SugarDirections:
1
Preheat the oven to 400 degrees F
2
On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes
3
Place the garlic under the cavities of the peppers to shield them from direct heat
4
Roast in the oven for 15 to 20 minutes
5
In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables
6
Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes
7
Remove the pepper stems from the pot
8
Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth
9
Wet a paper towel with water and squeeze out as much water as possible
10
Line the bottom of a fine mesh sieve with the paper towel in one layer
11
Place the sieve over a large bowl
12
Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes
13
Discard any remaining pulp
14
Add the sugar and stir
15
Taste the hot sauce and add salt, if needed
16
Refrigerate for up to 2 weeks