Emeril Lagasse offers a highly rated recipe for homemade red hot sauce on the Food Network website. The recipe calls for 20 tabasco or serrano chiles, or 12 very ripe red jalape��os.Continue Reading
To make the hot sauce, begin by stemming and cutting the chiles crosswise into 1/8-inch slices. Combine the chiles with 1 1/2 tablespoons of minced garlic, 3/4 of a cup of thinly sliced onions, 3/4 of a teaspoon of salt and 1 teaspoon of vegetable oil in a nonreactive saucepan over a high heat. Saut�� for 3 minutes, then add 2 cups of water. Cook, stirring occasionally, for approximately 20 minutes, or until nearly all the water has evaporated and the chiles are very soft. Be sure to do this in a very well-ventilated space.
Take the pan from the heat, and allow the mixture to steep while it cools to room temperature. Tip mixture into a food processor, and process for about 15 seconds, or until it is smooth. With the motor running, pour 1 cup of distilled white vinegar through the feed tube in a steady stream.
Taste the hot sauce, and season with more salt, if desired. Using a fine mesh sieve, strain the mixture before pouring into a sterilized pint jar or bottle with an airtight lid. Refrigerate the hot sauce, and wait a minimum of 2 weeks before using. This recipe makes about 2 cups and keeps in the refrigerator for up to 6 months.Learn more about Cooking