So we have actually been pretty busy lately, and I owe this page an actual update, which I will do when I have more time and a few better photos! Honestly, we haven't been up to too much that's out of the ordinary lately.
A couple cool things do come to mind though!!
- I have been driving a lot and I'm actually used to it now!
- My mom was here a couple weeks ago to visit
- We are currently looking for a new apartment
I'll obviously go through those details in the next post, but I wanted this page to start featuring some recipes I like making since I'm pretty into cooking and making my own sauces/dressings/etc. Plus, let's be real.. hearing about us all the time is boring - let's mix it up!
I'll throw it out there - I REALLLLLY, REALLY miss the variety of hot sauces we have in the States. Not that there isn't variety here, it's just a different assortment of stuff you can buy. I really just miss going to Trader Joe's and trying basically anything on the shelf for about $2. Here a lot of the hot sauces are imported and they are pretty expensive - there are lots of duds too!
So I started making my own a few months ago just to see how I'd do - turns out it's pretty simple and they have all turned out great!!
The recipe I am sharing is a variation on a copycat Frank's Red Hot sauce recipe I found in a quick google search - I'm not linking it because I've changed so much! You can basically suit it to your needs, but since Regis and I are obsessed with pretty spicy sauces, I threw some habaneros in. Let me know how it turns out if you decide to make a batch!
Red Jalapeño and Habanero Hot Sauce
You'll need:
About 25ish red jalapeño peppers (for extra heat, set them in the sun for a few days!)
2-3 habanero peppers
2 cups of white vinegar
2-3 cloves of garlic
1/2 teaspoon kosher salt, plus more to taste
Directions
Place all of the peppers, vinegar and garlic in a small pot. If the peppers are not almost covered by vinegar, add more. Simmer this mixture for about 20 minutes - about 5 minutes in, stir in the salt. Don't let it boil too much as this will overcook the peppers.
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| Mmmmm.. spicy! |
Take the mixture off the heat for a few minutes, then blend this in batches. I made the mistake of putting too much in last time I made this sauce and made a huge mess, so be extra careful when blending!
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| Pre-Blended |
Make sure the mixture is as smooth as possible before adding back to the pan. Continue to simmer on low heat for a further 15-20 minutes. Use this opportunity to add a half cup of water or more depending on your heat tolerance - this will take down the spiciness a bit and will also make straining the sauce easier later on. Taste as you go and add more salt if needed.
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| Straining into a bowl |
Once this is done, pulse mixture in batches in the blender one last time. Strain the mixture into a large measuring cup or bowl, then transfer to a sealable bottle (These ones from Ikea are my favorite!).
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| Final Product! |
This will last a couple of months in the fridge - not that it's ever stayed in there that long in our house! :)
You can also use the leftover chilis from straining as a condiment - I've found it's great to throw these into Asian food. Stir fries, pho and banh mis are great with some fresh pickled chili!
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| Pickled chili on a tofu banh mi (Regis HATES when I take fancy pictures of food I make!) |
-L
