• I'm looking forward to receiving a bag of poblanos, serranos, and jalapenos this week from a very generous gardener I know (is there any other kind?), and I can't wait to stir them up in this fiery explosion of a recipe.  In my book, and on my plate, there can never be too much hot sauce.

  • If you've never visited "Your Health is on Your Plate" before, visit Lets Start at the Very Beginning to get a jumpstart protecting the health and well-being of the ones you love!!

    Then check out "A Milestone Celebration -- Your Favorite Posts" and "The Most Popular Blog Posts of All" for more great ideas and recipes!

  • You may decide to use a drop in your carrot tsimmes (carrots and onions softened with a little olive oil, and then slow-cooked with sweets like raisins, prunes, cinnamon, and honey) to make it exciting, or you may pour it all over your scrambled eggs.  Up to you!

  • 1 1/2 teaspoons olive oil
  • 4 cups sliced and seeded hot peppers (a variety is best, approx. 20 total)
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 1 teaspoon kosher salt
  • 2 cups warm water
  • 1 cup white vinegar

  • Saute the peppers, garlic, onion and salt in a non-metallic saucepan over high heat for a few minutes until the oils become fragrant and begin to rise from the pan. Add the water, turn heat down to medium-high, and cook 15-20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.

  • Puree the cooled mixture in a food processor or blender until smooth, and then slowly add the vinegar while the motor continues to run.  Then pour the puree into a sterilized jar and refrigerate.  It will keep for at least 1-2 months.

  • Follow Dr Sukol on Twitter @RoxanneSukolMD and on Facebook at Roxanne Breines Sukol.


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