Last weeks plunge into the deep freeze meant it was time for one final harvest of hot peppers. With a formula that worked and an abundant source of peppers the challenge was to make a few hot sauces using the same method as the sriracha sauce from a few weeks ago. I first tried the NuMex Suave Orange peppers and several days later using green and red pasilla peppers and green poblano peppers. The jars fermented on the back kitchen countertop for about a week. I wasn’t sure what the results would be so my expectations weren’t very high.
To finish, I followed the same procedure for each variety, transferring the chopped chilis to the food processor, adding enough (1/3 to 1/2cup) white vinegar to puree until smooth. I carefully washed out the processor between peppers to keep each type as pure as possible. I strained the mixture through the medium disc of the food mill to eliminate any seeds. I think it’s easier than the mesh strainer and gives the finished product a little texture.
Now for some taste testing. The Numex Suave Orange has the flavor nuances of the habanero that are usually missed because the heat dominates. The sauce has a citrusy flavor with hints of orange and lemon and finishes with a little heat. The green pasilla flavor reminds me of green bell pepper and has a touch of moderate heat. The green poblano has an initial hint of sweetness and finishes with more heat than the green pasilla. I especially like the red pasilla sauce. The color is a deep dark red and the flavor is rich and full but not too hot. I think it would be the perfect addition to a chili recipe.