Hot Pepper Sauce (crab cakes)

By jgroeneveld

Add heat to your crab cakes - or any other dish - with a DIY hot sauce.

Ingredients

• 1 large red bell pepper
• 1 habanero pepper
• Kosher Salt and Fresh Pepper
• 3 cloves garlic, smashed
• 1/2 cup white wine vinegar

Preparation

Step 1

Slice the peppers thinly and discard stems and seeds. Set the slices in glass bowl and add 2 tsp of salt plus a few grinds of pepper. Mash well and let sit for one hour.

Brine the peppers by making brine with 2 tsp of salt and one cup of water. Add just enough brine to submerge the peppers, and weigh them down with a smaller empty bowl. Cover all with a paper towel and secure it with a rubber band. Let sit at room temperature for 5 to 7 days. Check is daily; if any white mold forms (this is normal), skim it off.

Infuse the Vinegar. Place garlic and vinegar in small saucepan, bring to a boil, then lower heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let cool entirely.

Finish the sauce. Pick the garlic from the vinegar and the peppers from the brine, reserving the liquid from each, and puree them together in a blender. Once smooth add the vinegar and blend. Want more heat? Add a splash of pepper brine. For sweetness, add honey. The sauce will last for months in the refrigerator.