Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, August 11, 2014

Hot Red Pepper Sauce

This rich, bold, flavor-packed sauce is one of the easiest and most versatile condiments or flavor boosters you can make. Spoon it over tacos, enchiladas, burritos, or fajitas; add it to meat sauces; brush it on grilled chicken or pork chops; use it as a dip for boiled shrimp—the options are endless. And the taste will have you making it again and again.

Find Turkish hot pepper paste in Middle Eastern markets or in the international aisles of some supermarkets. 

  • 3 Thai chiles (or other small, hot, red chiles)
  • 3/4 cup water
  • 1/4 cup Turkish hot pepper paste
  • 2 tbsp red wine vinegar
  • 1 tbsp tomato paste
  • 2 garlic cloves, chopped
  • sea salt
  • freshly ground black pepper 
  1. Place the chiles and water in a small saucepan and bring to a boil. Reduce the heat and simmer 10 minutes. Remove from the heat and cool 5 minutes.
  2. Use a slotted spoon to transfer the chiles to a cutting board, reserving cooking water. Remove the stems and coarsely chop the chiles.
  3. Place the pepper paste, vinegar, tomato paste, and garlic in a mini food processor. Add the chopped chiles and season with salt and pepper. Pulse a few times to combine.
  4. With the processor running, gradually add half the reserved cooking water. Continue adding the water 1 tablespoon at a time until the chile mixture has a slightly thin consistency, like canned tomato sauce, not ketchup.
Thai Chiles Simmering
Ready to Process 
After Pulsing
Thinned Sauce
Transfer to a bowl, cover, and let stand at room temperature 1 hour. (May also be refrigerated for several days.)

Hot Red Pepper Sauce

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