Soylent Green Hot Sauce
I’ve added green hot sauce to my continuing love affair with spicy goodness. Good old Foodland had a sale a week or so ago on jalapeño, pasilla, and seranno peppers. At a whopping 98 cents a pound they were too good to pass up. I bought 3 1/2 pounds of a mixed bag of all three of these magical peppers, favoring the jalapeño over the other two varieties.
I decided that I wanted to try to give Aardvark hot sauce a run for its money. I liked the idea of integrating some carrots, onion, and Dijon mustard into the mixture. Aardvark hot sauce has been one of those “put a bird on it” joys reserved for our visits to Portland. Matt loves the sauce so much that for Christmas last year I ordered him a case from Food Fight! Vegan Grocery in Portland.
I don’t want to sound cocky, but I think this hot sauce is even better than Aardvark’s secret delicious blend of cool. It’s a lot cheaper too.
- 3 1/2 pounds of mixed green peppers: jalapeño, pasilla, and serrano
- 7 cups of distilled white vinegar
- 7 Tbsp. kosher salt
- 6 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1 head of garlic, minced
- 1 Tbsp. olive oil
- 1 Tbsp. fresh ground pepper
- 2 Tbsp. paprika
- 2 Tbsp. turmeric
- 3 cups of shredded carrots
- 1 onion finely diced
- 2 cans of drained diced tomatoes
- Wash & dry your peppers
- Cut the stems off the peppers, and reserve peppers
- Shred your carrots, prep your onion & garlic
- In a dry medium-sized skillet on low heat add your turmeric and paprika toasting for a minute or two
- Add 1 Tbsp. of olive oil & sauté your garlic, onions, and carrots with fresh ground pepper for 3 – 5 minutes, stirring often, adding honey about a minute before fully cooked
- Allow sautéed ingredients to cool for a bit while adding washed and de-stemmed peppers to a food processor in batches with salt.
- Divide processed peppers and salt in 2 gallon glass jars (large pickle jars or olive jars work wonders)
- Add sauté mixture with 2 cans of drained tomatoes to food processor, when processed divide the mixture between the 2 jars
- Add 3 Tbsps. of Dijon mustard to each jar and stir well with a spatula
- Add your vinegar (3 1/2 cups to each glass jar) and stir mixtures well
- Cover your jars with plastic wrap and a rubber band, allowing mixture to develop in a dark cool place for 5 to 7 days
- I didn’t strain my mixture, but instead allowed seeds, pulp, and all to become a delicious hot sauce with an almost salsa-ish texture. My friend Renai told me her boyfriend does something similar with his hot sauce, calling it a “relish”.
- Canning your hot sauce in a hot water bath is a great way to store it or you might want to transfer it to glass bottles for immediate use. If you decide not to can the sauce, going with the glass bottle route, make sure you refrigerate your hot sauce if not using within a few days.
That’s right 12 jars and 5 bottles of the good stuff. Plenty to share with friends of Feedbag!
If you make home fries add this green goodness on top for a hot zing in the morning. Also great on rice dishes, chips, pizza, or as a marinade.