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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Wing Sauce Recipe

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This recipe for Hot Wing Sauce is from The Cook Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 Cayenne peppers
3 T. oil
2 tsp salt
8 gloves of crushed garlic
2 Vidalia onions diced
3 c. water
1.5 c. apple vinegar + ¼ c water
Directions:
Directions:
Heat oil in non-reactive frying pan/broiler. Combine the peppers, garlic, onions, salt and sauté over high heat for about 3 minutes, until onions start to become translucent. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat; allow to steep until mixture comes to room temperature. Put contents in a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Hot Sauce can be stored in the refrigerator for up to 6 months.
Number Of Servings:
Number Of Servings:
3 8-oz bottles
Personal Notes:
Personal Notes:
Follow the directions for Aunt Dee Dee's Hot Sauce.

 

 

 

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