BAM! Peanut Butter and Jam! Green eggs and ham! Sorry, I couldn’t resist. This is not a Phil Collins recipe, but rather, one of the other bam man’s, Emeril Lagasse. Whereas Phil Collins is Dirty Burger famous, Emeril has the market on upping the bam factor of evveeerrrything. Or so it seems. Not only did we use him for our spicy shrimp and sausage skewers a few months ago, but he has the best hot sauce recipe that I’ve ever made. And everyone knows that if you’re going to stay huddled in your fuzzy blankets watching Netflix all winter, you need to be stocked up on hot sauce so you can make caesars every. single. night. Mmmm…. Caesars.
In Emeril’s recipe, he uses Serrano peppers which can be anywhere from 10,000 to 23,000 scoville heat units. I prefer the taste of my little ‘Basket of Fire’ peppers which can be up to 80,000 shu. They are also considerably smaller than a serrano, so I increase the number called for in Emeril’s recipe (20) and use 26 every time I make it. Mama likes it spicy! Visit emeril.com for this recipe and much more!
- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices or 26 Basket of Fire
- 3 cloves garlic, sliced
- 1/2 cup thinly sliced onions
- 3/4 teaspoons salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
- Combine the peppers, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Saute for 3 minutes.
- Add the water and continue to cook, stirring often, for about 20 minutes.
- Remove from heat and allow to steep until mixture comes to room temperature.
- In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. I just used my blender because I’m too poor for a food processor. I’m not that fancy.
- Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.