Note that no sugar has been added, and it is not sweet. This sauce is viscous and can be thinned with water or vinegar. It can be used in sandwiches, soups, and stews.
Hot Pepper Sauce – made with ripe red poblanos and bhut jolokia chiles
Made Saturday night 26Mar11
5 Ripe poblanos, roasted and peeled
2½ steamed ghost peppers (bhut jolokia)
5 microwaved* garlic cloves
~ 1 tablespoon cumin
½ teaspoon coriander
Kosher salt, 2 or 3 pinches
1 inch chunk fresh ginger root, peeled, thinly sliced and microwaved*
Olive oil and 1 shot glass water added resulting in desired viscosity
Combine all ingredients in a wide-mouthed glass jar that will accommodate an immersion blender. Blend until fine and desired consistency is achieved. Store covered in the fridge.
† The Italians use ‘arrabbiata’ with culinary names to indicate spiciness. Arrabbiata means 'angry' in Italian, and the term just tickled my funny bone.
* Microwaving partially cooks the garlic and sliced fresh ginger so that they are more easily processed by immersion blender.