Homemade Hot Sauce
- 14 ounces (397 grams) cherry tomatoes, roasted
- 1 tablespoon (15 ml) olive oil
- 3 serrano peppers, deseeded and deribbed
- 4 garlic cloves
- 1/2 teaspoon smoked salt
- water to preference
- pepper to taste
Preheat oven to 450F/ 232C/ Gas Mark 8. Toss the tomatoes and peppers with the olive oil (or better yet spray with an oil sprayer) and roast the cherry tomatoes and peppers on a parchment lined baking sheet for 15-20 minutes until they are browned and beginning to pop. Set them aside to cool. Wash, deseed and derib the peppers, retaining more seeds for a spicier sauce. Pour the tomatoes, peppers, garlic and salt into a blender. Add enough water to get a liquid product of your preference. More for a more liquid sauce, less for a chunkier result. Blend smooth. Boil the hot sauce in a sauce pan. Let cool, and pour into a jar and refrigerate.
Base recipe yields 30 servings of .5 oz/ 14.1g (1 tablespoon/15 ml) a piece.