238/365

238/365, a photo by credd on Flickr.

garlicky red chili hot sauce...

this recipe...
i found online a couple of years ago...
in the new york times.

since i was trying the recipe out...
and i only had one red bell pepper...
i cut the recipe in half.

i tasted it right after i made it...
and it had a pretty good flavor.

i tasted it a moment ago...
and it seems hotter than earlier.

i wonder how much hotter it will get...
after it sits for another 2.5 days.

***

4 hot red or orange chili peppers, such as habanero
2 red bell peppers (3/4 pound), roughy chopped
5 garlic cloves roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

1. wearing rubber or latex gloves, roughly chop the chiles. combine all ingredients in a small pot over medium high heat. once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. do not inhale vapors; they will sting.

2. transfer mixture to a blender and puree. pour into a medium jar and allow to cool uncovered. cover tightly and refrigerate for three days. keep stored in refrigerator; sauce will last for several months.