New Farm to Table “Chipotle Hurt” Hot Sauce

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What happens when you fire-roast end-of-harvest green tomatoes, the last of the season’s cayenne chilis, onion, and garlic, and then boil them up with some chipotle and cascabel peppers?  The short answer is that I still don’t know for sure.  But I’ll definitely be certain within the next 24 hours.

In the latest Farm to Table test kitchen quest for hot sauce excellence, I decided to tackle a good hot chipotle sauce — it is, after all, a wonderfully versatile sauce that is great for livening up pizza, burgers, wings, eggs, quesadilla, nachos, rice and beans…  you get the idea.

While I already make an excellent Caribbean sauce (“the Habanero Death”), and a pretty good Louisianna (“the Cayenne Killer”), I haven’t really tried my hand at a true chipotle sauce.

Until last night.

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And then I made over a half gallon of it.

The “Chipotle Hurt” still has one boil to go through, and then the canning process, but I can tell you this: the early results are fantastic.

I’ll post a recipe soon, but in the meantime, a teaser:

I started by tossing a bunch of green tomatoes on the BBQ, heat cranked almost to high.  I added my onion and garlic to the grill at the same time.  Turning frequently, I allowed the tomatoes to brown and slightly char, without blackening, and pulled them when they started to soften.  I then put the cayennes on — using a vegetable grilling basket to keep them falling into the flame.  I roasted them until they were, like the tomatoes, starting to soften and char, but not burning.  The onion and garlic kept on cooking alongside them.

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I took everything inside, peeled the garlic and onion, chopped up the entire mess, and added a brine of cider vinegar, salt, and a bit of sugar.  I mixed it in a BBQ safe pot and then brought it outside to boil.

Within minutes, the entire Farm to Table neigbourhood was aware of that something was a-cooking.  Chipotle and cayenne were carried on the breeze, making for a potent autumn evening.

45 minutes later, I brought the pot inside, ran the entire contents through a

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food mill, and allowed it to cool.

And, wow, was it beautiful.  A rich, nutty brown colour.  Thin enough to pour, thick enough to stick, it has just a bit of lumpiness that I will fix tonight.  Smoky on both the nose and the tongue, with a medium heat and a full taste.  So far so good.

As I said, though, there is still a boil to go — I want to adjust the consistency just a tad.  And then it has to be processed.

But if it holds the flavour that it currently has, they we will definitely have a winner.  And another potential hot sauce for future sales.

I’ll give you a verdict, a recipe, and a photo of the finished product tomorrow.  Stay tuned!