In my house, hot sauce is a staple. We use it on breakfasts, in soups, on sandwiches; you name it and we have probably tried to put hot sauce on it. Lately, I have been craving more spicy foods than usual and our normal Tabasco/Frank’s was not cutting it for me. Maybe it is my taste buds way of missing the spicy, over abundance of Mexican/salsa options in Texas and the lack of those things here in Lemoore? So, when I came across this homemade hot sauce recipe at The Ivory Hut, I had to try it! This recipe includes chipotle peppers in adobo and whiskey, could there be a better smokey flavor combination? It also helped that I had every ingredient on hand (except molasses – I substituted brown sugar). The simple recipe had me intrigued!
Here is the ingredient line up:
Important announcement: You need chipotle peppers in adobo in your life, buy a few cans keep them around, then you have an excuse to make more of this sauce, enchiladas, and some of THIS
Back to the hot sauce; It is almost as simple as chopping up the veggies and throwing them in some water and vinegar!
Wash your hands thoroughly after chopping the habenero and the chipotle peppers; it is NOT pleasant to forget and rub your eyes -Trust me! I think this sauce would make a great little gift! Perfect to bring to a party! I poured some of this over cream cheese and served with crackers! We will pretend I did not almost eat a whole block of cream cheese by myself…
Make sure to store this in the fridge after you are done! It can be stored for up to a year (not that it will last that long-mine is already half gone!) This is so tasty it makes me want to yell Yee haw! So I did, and that might explain why the dog is hiding…
The full recipe and instructions can be found here!