You may or may not remember my episode a few months ago when I attempted to make Louisana Hot Sauce. Four months have passed since I canned it, even though it only needed three to release all its flavors. I had been waiting for the right moment to open the jar for the big test, and yesterday the time came.
I had several of my fellow language assistant friends over for an American Mexican food dinner. When my friend Briana came to visit she brought along tasty seasoning packets for enchiladas, burritos, and fajitas. Yesterday we decided on chicken fajitas. My friends brought Newman’s Own Salsa, guacamole, Mexican rice, and many other tasty foods. I tried my hand at tortillas and failed miserably, but luckily my friend Pat brought along some store-bought tortillas (until recently unavailable in Germany).
Of course during the cooking process we ate our way through all the guacamole and most of the salsa with our chips, and so the question was: what to eat with the fajitas? That’s when I remembered my Un-Louisiana (Un)Hot Sauce. I took it out of the cupboard, and nervous because of the Liverwurst canning fiasco when none of the jars sealed, Icalled for silence and opened the jar. A satisfying pop of the seal ensued and we excitedly dug into the sauce. It definitely wasn’t Louisiana Hot Sauce (we all agreed on that immediately) but it was a nice, slightly sweet and yet still a little spicy sauce to put on our fajitas or dip the leftover chips into. The fajita filling itself, seen above, was made using an Ortega seasoning packet. Yes, I might pride myself on doing many things from scratch, but that doesn’t mean I don’t accept some short-cuts. And let me tell you, it was very tasty. Must have been all that MSG!
Nevertheless, I can’t wait to try this sauce again with hot chili peppers. It will have to wait though until the fall, because I only have two months left here in my apartment. I can’t believe the time has gone by so quickly! In the meantime, if you want to try the recipe yourselves, feel free. One of my friends said that it could use more vinegar, and I agree – a tablespoon or so more wouldn’t hurt it.
Un-Louisiana (Un)-Hot Sauce
1 small yellow onion, finely diced (about ½ cup)
1 clove garlic
2 cups chopped chilies (preferably spicy variety!)
Salt and Pepper to taste
1 cup sugar (granulated is fine, brown or raw sugar would provide a more complex sweet flavor)
3 Tbsp white (wine) vinegar
Sauté onions until clear, add garlic and chilies. Sauté another two minutes, then add vinegar and seasoning. Let the sauce simmer for a couple minutes, then add the sugar. Blend with a whoosh-whoosh thingy and continue simmering for another few minutes. I added the cloves at this point; however, to release their flavors more you can add the cloves earlier when you add the chilies and seasoning. Fill sauce into a canning jar and seal. Let mature for three months in a cool, dry place.