Hot Sauce

By stancec44

Forget the butter. Season your bread with this hot sauce. Consider his fiery hot sauce from Jose Enrique. Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.

Ingredients

• 1 large onion, peeled and cut into 8 pieces
• 1 large tomato, cored and cut into 8 pieces
• 1 red bell pepper, stemmed, seeded and cut into 2-inch pieces
• 1 Cubanelle pepper, stemmed, seeded and cut into 2-inch pieces (Anaheim or another sweet pepper can be substituted)
• 5 habanero peppers, stemmed
• 9 Serrano peppers, stemmed
• 7 garlic cloves, peeled
• 5 About 5 cups extra-virgin olive oil
• Salt

Details

Servings 1

Preparation

Step 1

DIRECTIONS
1. Put the onion, tomato, peppers and garlic cloves in a large braising pan. Add enough olive oil to just cover the vegetables and set over low heat. Cook uncovered for 4 hoursn.

2. Strain the vegetables from the oil, reserving the oil. Place the vegetables in a blender with about ½ to 1 cup of the reserved olive oil. (You can adjust the heat by reserving a few habanero or Serrano peppers and blending them in as needed to taste.) Blend, season to taste with salt.