1/2 tsp ground black pepper (or to taste)
Here is a simple and quick Hot Sauce recipe for those of you out there who
like a little GREEN on the table. Especially in time for Christmas to
match the usual RED bottles. I have been making this stuff for a couple
years now and it never fails to impress... if you like coriander that is.
Hope someone can find it useful!
For this recipe I like to use some of the green Habs I always have left
from the end of our short Canadian growing season, but I imagine other
colored habs would do (although it may somewhat diminish the lovely green
color this sauce becomes).
Put everything into a food processor and chop at low speed for a minute or
so. Then turn the processor to high speed for about 3-5 minutes until the
ingredients are nearly liquified. You can add more liquid (i.e., lime
juice) if you want a thinnner consistency. Bottle and let sit for a week
for maximum flavour blending, although I can never resist using a bottle
right away. Even if you wait, it should be ready right in time for your
It makes approximately two and a half 5oz bottles worth.
From: STEVE RUEFFER, email@example.com
Posted By: STEVE RUEFFER, Via: Chile Head Mailing List
Post Date: Wed, 15 Dec 1999
*BACK TO HOT SAUCE*