Scribd Logo
Upload

Welcome to Scribd!

  • Alis Nasty Hot Sauce

    Uploaded by

    MiMi Batson
    7 views1 page
    This document provides a recipe for Ali's Nasty hot sauce. It calls for 2 pounds of mild peppers, 1 pound of long hots, 1 pound of jalapeños, 1/2 pound of habanero or other hot peppers, 1/4 pound of rehydrated dried Thai peppers, 2 tablespoons of Italian seasoning, 1 tablespoon of salt, 4 cups of apple cider vinegar, and 1/4 cup of olive oil. The peppers and other ingredients except olive oil are cooked for 90 minutes then blended with olive oil to the desired consistency, from chunky to smooth. The sauce can be refrigerated or preserved through canning.

    Original Description:

    Hot sauce

    Original Title

    alis-nasty-hot-sauce

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for Ali's Nasty hot sauce. It calls for 2 pounds of mild peppers, 1 pound of long hots, 1 pound of jalapeños, 1/2 pound of habanero or other hot peppers, 1/4 pound of rehydrated dried Thai peppers, 2 tablespoons of Italian seasoning, 1 tablespoon of salt, 4 cups of apple cider vinegar, and 1/4 cup of olive oil. The peppers and other ingredients except olive oil are cooked for 90 minutes then blended with olive oil to the desired consistency, from chunky to smooth. The sauce can be refrigerated or preserved through canning.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Alis Nasty Hot Sauce

    Uploaded by

    MiMi Batson
    This document provides a recipe for Ali's Nasty hot sauce. It calls for 2 pounds of mild peppers, 1 pound of long hots, 1 pound of jalapeños, 1/2 pound of habanero or other hot peppers, 1/4 pound of rehydrated dried Thai peppers, 2 tablespoons of Italian seasoning, 1 tablespoon of salt, 4 cups of apple cider vinegar, and 1/4 cup of olive oil. The peppers and other ingredients except olive oil are cooked for 90 minutes then blended with olive oil to the desired consistency, from chunky to smooth. The sauce can be refrigerated or preserved through canning.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Ali’s Nasty hot sauce

    About 3 quarts
    ORIGINA
    RECIPE L
    !

    Ingredients Preparation
    AMOUNT ITEM 1. Rinse and remove stems from peppers (no need to remove seeds). Chop coarsely
    2 lb. large, mild peppers and combine peppers and all ingredients except olive oil in a large pot.
    1 lb. Long hots 2. Cook for about 90 minutes on medium-low heat, simmering until peppers
    1 lb. Jalapeños are soft.
    ½ lb. Mixed habanero or other favorite 3. Remove from heat and cool slightly. Add olive oil. Use an immersion blender in
    extra-hot peppers the pot or transfer peppers to a blender and process to the consistency that you
    ¼ lb. Dried Thai peppers, prefer, from chunky to finely blended and pourable.
    rehydrated in water and drained 4. Use the sauce and refrigerate unused portion.
    2 tbsp. Italian seasoning 5. To preserve sauce, hot-fill in sterilized jars, following safe canning instructions
    1 tbsp. Salt available online or provided with canning supplies.
    4 cups Apple cider vinegar
    ¼ cup Olive oil

    You might also like