I was left with a bunch of semi-dry lovely hot peppers from the summer/autumn yield. Some I cut up and put in olive oil for “chili oil”, and others I used to experiment with making my own hot sauce. After some research, the recipe shown in this video appealed to my senses — I particularly liked the sherry twist to quickly add that aging flavor. Shopping for distilled vinegar, I discovered sherry vinegar and thought that this could do the trick, combining both ingredients. I blended a few peppers, sherry vinegar, garlic, and salt and the result is pretty good; very hot. Fresh, there was a slight aftertaste that I did not particularly like, but it might be the amount of vinegar — I usually don’t like hot sauces to taste too vinegary (like Tabasco, and unlike my favorite sauce, Cholula). It might be the garlic, though; I need to experiment more.
This simple sauce is not far off from what you can get in a bottle at a supermarket, but it’s cheap, quick to prepare, and doesn’t have the typical additives. Also, one can tweak the ingredients according to taste.
