Glow Foods: “Hot Sauce in My Bag” Recipe

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Screen Shot 2016-09-03 at 10.41.01 AMHot Sauce Recipe! Peppers are loaded with Vitamin C, connected to fast metabolism, the development of connective tissue, biosynthesis of neurotransmitters, immune function, healing wounds and iron absorption. It’s also an antioxidant, which means it destroys free radicals that can enter and damage cells. Vitamin C is necessary for healthy skin, teeth and bones. Peppers help with healing pain, improving digestion, kelp kill off harmful bacteria, and can help produce prostaglandins, sending full-term moms into labor! Here are two hot sauce recipes I use. One is cooked and the other is raw and fermented. Both are great and you can use any combination or variety of peppers. For those who are serious about heat- get into it! 🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶

HOT SAUCE IN MY BAG RECIPE 
2 tablespoons extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (wear gloves)
4 cloves garlic, minced
1 pound tomatoes, diced (about 3 cups)
1 cup distilled vinegar
2 teaspoons salt
1-3 teaspoons maple syrup (optional) 

Heat oil in a saucepan over medium heat. Add onion, chile peppers, habaneros and jalapeños and garlic and cook down, constantly stirring, until the onion is soft and beginning to brown. Add tomatoes, vinegar, salt and dash of maple syrup to taste. Cook, stirring occasionally, until the tomatoes break down. Transfer to a blender. Puree until smooth. Then carefully strain through a sieve. Let the sauce cool to room temperature, about 1 1/2 hours. Then bottle. Shake before each use. 


RAW HOT SAUCE

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)

2 tablespoons kosher salt

1 1/2 cups distilled white vinegar

Pulse chiles and coarse sea salt in a food processor until a coarse purée forms. Transfer to a qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment.
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for up to 5 days.
Purée mixture in a blender until smooth. Strain through a sieve into a bottle. Shake before each use. 

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