The OCDC Hot Sauce

• Difficulty: 3rd grade / Requested by: me /

• Time Donation: Total 1 hour and 35 min, 10 min prep, 1 hour and 15 min process (15 minutes inactive time), 10 min cleanup

• Yield: quite a bit, probably 1200ml

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Mild spiciness. Flavorful. Garlicy.

ESSENTIAL GEAR:

• wooden cutting board

• a really sharp chef knife

• stainless steel pot

• precision digital gram scale (accuracy 1g)

• a few bottles large enough to contain this hot sauce w/ lids

• stainless steel funnel

• Vitamix blender (any model)

SUFFICIENT GEAR

• wooden cutting board

• a sharp chef knife

• a pot

• precision digital gram scale (accuracy 1g)

• a ceramic bowl

• plastic funnel

• an okay blender

*NOTE: Using any blender other than a Vitamix will not fully emulsify the hot sauce ingredients, causing it to separate. No problemo, just shake it before pouring it out of the bottle.

MISE EN PLACE

INGREDIENTS

• 175g red bell pepper, cut into chunks

• 330g onion, cut into chunks

• 40g garlic cloves, whole

• 15g sea salt

• 150g high-quality vinegar

• 250g water

• 42g fresh, spicy red peppers or 14g dried spicy red peppers, tops cut off

• 7g granulated sugar

*VARIETY NOTE: Replace the spicy red peppers with any variety of pepper in the same amount. Get spicy!

PROCESS

1. Add vinegar, salt, and sugar to the pot and stir to dissolve.

2. Add all of the vegetables and peppers to the pot.

3. Bring the solution and vegetables to a boil, stirring frequently to prevent burning.

4. Boil for 20 minutes, slightly covered.

5. Let cool for 15 minutes

6. Blend thouroughly.

7. Pour the hot sauce back into the pot.

8. Bring back to a boil to release any trapped air, watching carefully to ensure that the solution does not boil over. If it begins to boil over, remove it from the heat, then try again.

9. Let cool for 15 minutes.

10. Bottle and refrigerate for up to three weeks.

11. Share and Enjoy!

    
    

FEATURED INGREDIENTS

• Mizkan sushi vinegar

• Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan)

STORYTIME

This is a non-fermented version of a hot sauce recipe from some dude who I met in Okinawa, Japan.

SHOUTOUT

A special thanks goes out to West End for interest in this recipe. Cheers!

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