Sunday, September 09, 2007

Hot Sauce

Because I really like hot sauce, I like to make my own. This version is thick, and barely flows (but only a little is needed for great flavor). (vegan)

In a food processor, fill the bowl about 2/3 full with the hot peppers you want to use, stems removed and chopped coarsely. Add to the bowl:
  • ½ a zested lemon (most of the peel removed), seeds removed, chopped coarsely
  • a handful of sweet basil leaves, chopped (or a generous tablespoon basil pesto)
  • a small chopped onion
  • a dash of Worcestershire sauce
  • a dash of vanilla extract
  • a tablespoon honey or sugar
  • ¼ teaspoon xanthan gum
  • 3-4 Tablespoons extra virgin olive oil
  • 3-4 Tablespoons chopped parsley
  • 3-4 chopped scallions
Blend the ingredients, adding cider vinegar as it blends until at the desired thickness. Makes about a pint.

If you have enough peppers to use only one variety, you can make sauces with subtle flavor differences. If I don't have enough of a single variety, I'll often try to at least use only red or green peppers in a batch. This year I made a batch of mixed red peppers (cayenne, habañeros and serranos) and one using only green jalapeños. I don't remove seeds, since that would decrease the hotness, but it's an option if one wants. Rather, I buzz the sauce in the food processor until the seeds are ground up as well. Latex gloves can be a wise option when handling hot peppers. Xanthan gum emulsifies the sauce, so that the liquid and solids don't separate (and it is much more effective with the addition of olive oil than without).

Monday, September 03, 2007

Gazpacho

There are many recipes for Gazpacho, but this one is a favorite. Most recipes would include a hot pepper (good idea!), but I have left it out here for the sake of the other palates in our home. I just add some homemade hot sauce to mine. (vegan)

Combine in a large bowl:
  • 4 large tomatoes, coarsely chopped
  • 20 Roma tomatoes, coarsely chopped
  • 2 cucumbers, peeled, seeded and coarsely chopped
  • 2 red bell peppers, seeded and coarsely chopped
  • 1 bunch scallions, chopped
  • 1 handful sorrel (loosely packed, about a cup) coarsely chopped
  • 1 bunch parsley (loosely packed, about a cup) coarsely chopped
  • leaves from a large sprig of sweet basil coarsely chopped (loosely packed, about a cup)
  • ¼ cup extra virgin olive oil
  • ¼ cup wine vinegar & cider vinegar (combined, any proportion you like)
  • 1½ cups tomato juice
  • 2 bagels (plain, sun-dried tomato, or other savory variety), torn into small pieces
  • salt and pepper to taste
Mix with a spoon, and let sit 15 minutes or until the bagels have absorbed liquid. Then, using an immersion blender, or in batches in a food processor, blend until it has the consistency of a thick soup. Chill before serving.

Makes about a gallon, but it's astonishing how quickly it disappears.