Homemade Red Hot Sauce Emeril Lagasse

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Emeril’s tasty homemade red hot sauce is made from fresh red jalapeño chiles, onions, and garlic, and vinegar, but it can easily be taken up a notch for spicy food fans by adding some extra spicy chiles. Use it on spicy wings, burgers, sandwiches—or with just about anything that needs a little kicking up. • HOMEMADE RED HOT SAUCE • MAKES 2 CUPS • 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces) • 1 1/2 tablespoons minced garlic • 3/4 cup thinly sliced onions • 3/4 teaspoon salt • 2 cups water • 1 cup distilled white vinegar • • Combine the peppers, garlic, onions, and salt and oil in a non-reactive saucepan over high heat. Cook mixture, stirring frequently, for 3 minutes. Add water and continue to cook, stirring occasionally, until peppers are very soft and almost all of the liquid has evaporated, about 20 minutes. Be sure to do this in a very well-ventilated area. Remove from heat and allow mixture to steep until it comes to room temperature. In a food processor, puree the mixture along with the vinegar until smooth, about 15 seconds. • If you prefer a smoother consistency, strain mixture through a fine mesh sieve. Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers and the brand of vinegar used.) • Transfer sauce to a sterilized pint jar or bottle and secure with an airtight lid. Transfer to refrigerator and let sauce age at least 2 weeks before using. Sauce may be stored in the refrigerator for up to 6 months. • Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. • For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... • • Stay Connected With Emeril On: • Instagram: https://www.instagram.com/emeril/?hl=en • Facebook: / emeril • Amazon: https://www.amazon.com/stores/EmerilL...

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