For Fiesta Friday #4 hosted by The Novice Gardener, I decided to try making chili sauce from some frozen peppers I raised 3 years ago. I got a recipe from Emeril Lagasse on the Food Network site. Recipe is at the bottom of this post. I added a tablespoon of semisweet chocolate chips for a layer of mole flavor. The hotness of the sauce turned out a little hotter than Tabasco Sauce. It should work well for future cooking projects.
One of four frozen Poblano chili peppers with only the stems removed.
Thin sliced along with about 10 Jalapeno and 4 medium Habanero.
Peppers, garlic, onion, salt and oil. Saute for a few minutes.
Add 2 cups water. Cook for 20 min. until nearly all water is gone. Let it cool. I added semisweet chips, too.
After cooking for 20 min. to remove most of the water.
Puree for 15 sec. and add 1 cup of vinegar while processor runs.
Strain it to remove bits. Stirring will help speed that up.
Yields about 2 cups total. We divided into smaller portions. Let sit in frig for 2 weeks to age. Will keep 6 months. Freeze portions for later use.
If you want to print this, click on the recipe first and then print.