This smoky hot sauce is perfect for friends and family members who like a little spice in their life and who are probably burnt out, so to speak, with the onslaught of holiday cookies and cakes. It’s excellent when stirred into yogurt or sour cream for use in tacos, on meats, or as a dip. Dried chili options include ancho, chipotle, morita, guajillo, or pasilla. Try to use at least two different ones to give the hot sauce plenty of flavour nuances. Ancho peppers tend to be the mildest of the bunch. The hot sauce will keep for several weeks in the refrigerator.
2 garlic bulbs
1/2 tsp (2 mL) extra-virgin olive oil
3 vine-ripened tomatoes, sliced in half
3 to 4 oz (85 to 112 g) dried Mexican chili peppers
3 Tbsp (45 mL) honey or agave syrup
2 Tbsp (30 mL) cider vinegar
2 tsp (10 mL) onion powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) cinnamon
Preheat oven to 400 F (200 C).
Slice off 1/4 in (6 mm) from the top of garlic bulbs so that most of the cloves are exposed. Place garlic on piece of parchment paper and drizzle with a touch of oil. Wrap tightly and bake for 30 minutes, or until cloves are very soft. Set aside to cool.
Switch on oven broiler. Place tomatoes, cut side up, on baking sheet and brush tops with remaining oil. Broil for 12 minutes, or until tops are slightly charred.
Heat heavy skillet such as cast iron over medium-high heat. Add chili peppers to skillet and toast until fragrant, about 30 seconds per side, being very careful not to scorch. Using kitchen shears or a sharp knife, remove stems from toasted peppers and pour out most of the seeds.
Add peppers, tomatoes, roasted garlic pulp, honey or agave, cider vinegar, onion powder, oregano, cinnamon, and 1/2 cup (125 mL) hot water to blender or food processor container and blend until smooth. If you prefer a thinner consistency, add a little more water.
Makes about 2 1/2 cups (625 mL), enough for 8 gifts.
Each 1 Tbsp (15 mL) serving contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 3 mg sodium
source: “Love Bites“, alive #386, December 2014
