Weeknight Poblano + Habanero Hot Sauce
The quest for the best green hot sauce starts with this basic hot sauce preparation.
Cut up your fresh peppers, boil them, blend them, strain them, season and add a little xanthan gum. That’s really all there is to it. It’s a hot sauce recipe, for a weeknight.
Ingredients (metric & imperial):
3-4 Poblanos (~280 grams)
5 Habaneros (~30 grams)
5 Garlic cloves (~30 grams)
Water to cover peppers
Coarse Kosher Salt to TASTE
1/4 cup White Distilled Vinegar (~58 grams)
White Sugar to TASTE
Xanthan gum (.5 - 1 gram per 250 grams of hot sauce)
Basic Hot Sauce Method
Add the poblanos, habaneros, and peeled garlic to a small pot and fill with water until it just covers them. Add a teaspoon of salt and bring to a boil.
Once boiled, reduce the heat and simmer the peppers for 10 minutes.
Remove the pot from the heat and let cool for 5-10 minutes.
Pour the peppers and water into a high powered blender until completely smooth.
For extra smoothness run the sauce through mess strainer. You can save and the solids that don't strain for others uses.
Add the strained sauce back to the blender and add in our salt, vinegar, sugar and water for seasoning. Use my amounts as a benchmark, but you really want to taste for each of these as you add them.
Start with the salt, then go vinegar, then sugar and water. I would suggest going this order because everything needs salt, then the vinegar is a signature of the Louisiana style.
Lastly, I would come in with sugar and water. Sugar to balance it and then I would only add some water if you want to thin it a little bit or if it's way too spicy and you really need to dilute the mixture.
Once seasoned, add in .5 to 1 gram of xanthan gum per 250 grams of hot sauce while blending so it thickens a little (optional).
For this recipe, I had 1000 grams of hot sauce and used 2 grams of xanthan.
Pour the hot sauce in woozy jars and store in the fridge for several months. You could can the extra sauce as well.