Mild Hot Sauce – PeachFork

This batch is one I have been most excited to make–PitchFork– mild peppers grown from seed from Hatch New Mexico.

But don’t be deceived by its inviting peach start—the heat sits back and trails the apple cider vinegar before showing up…. just long enough to catch you off guard. With each additional bite, the warmth grows but subsides just when you think it might get started.

I wanted something sweet with a bit of acidity to complement some eggs on toast in the morning. I think this batch does the trick for those who shy away from hot sauces because that have only had those which burn the mouth and overshadow everything.

INGREDIENTS:

• 1 Garlic Bulb
• 1 tomato 
• 1 Peach
• 1 Parsnip (peeled and coarsely cut)
• 1 carrot (peeled and coarsely cut)
• 1/2 Large Red Onion (coarsely cut)
• 1 1/2 Cup Apple Cider Vinegar
• 1 Cup Water
• 1/2 lime (juice only)
• 1 Drop of pure vanilla (From La Reunion Island)
• 1 TSP Sea Salt
• 1 TSP Brown Sugar
• 1 TBSP Honey
• 1 TSP BBQ Spice Powder (Madari & Sons)
• 1 TSP Tikka Marsala Powder (Madari & Sons)
• 11 hot peppers (8 Chimayo, 2 Hatch Green X Hot – 1 serrano).  Cut the stems off but leave the seeds in the peppers.

NOTE: I recommend a pair of disposable latex gloves. Do not handle the peppers with your bare hands— especially if you wear contacts.  Capsaicin oil can last 24 hours on your fingers

HOW THE MAGIC HAPPENS

In a large pan, add vinegar, water, gallic cloves, onion and peppers. parsnip and carrot.  Bring to a simmer and add in the salt, BBQ Spice Powder and Tikka Marsala Powder. Leave at simmer until the peppers are firmly soft. 

NOTE: The longer you simmer it will reduce the heat of the peppers.  

Remove pan from heat and let it cool down until warm.  Pour in the contents from the pan into a blender (Vitamix works best).  Add in: Honey, Sea Salt, Brown Sugar, Lime juice.  Use the pulse feature to blend on setting 9.  Add more Indian spices , salt, brown sugar to taste.  If the mixture is a little to thin, add in some water or tomato paste to thicken.

NOTE: This liquid will thicken up after it sets, so go light on the thickening agents or pouring from a bottle will be like Ketchup. The blend should seem a little thin when complete and you are ready to transfer into Hot Sauce bottles, using a funnel.  It is a good idea to sterilize the bottles in a large pot of water, adding salt for buoyancy.  Only flash sterilize the caps or they will warp. Use a hair dryer for the shrink wrap and add labels of you creation. Refrigerate when done.

SERVE WITH:

• On Chips, artisan breads, vegetables, as a dip
• On Eggs, sandwiches
• Add to salsa to spice things up
• Soups, Chile, stews, when the weather cools and you want to shave off the chill.