How is your condiment game these days? Are you slathering your hot dogs with ketchup? Steve Schneider, an accountant in West Chester, has some advice for you. Swap those condiments out for his passion project: homemade hot sauce.
“I’ve liked hot sauce for as long as I can remember,” he says. About a decade ago, Steve began growing plants in his home, and started to branch out into growing peppers through the support of a local Pepper Club. The members meet in the fall to order specific seeds, and the seeds grow in Krohn Conservatory’s Warder Nursery until they can be transported home by the growers in the spring. He uses the peppers to make his own paprika, chili powder and hot sauce.
“The smell of slow-roasted peppers after 12 hours is wonderful,” he says.
It can pose a challenge to experiment with the more exotic types of peppers, as most groceries don’t offer a large variety. He recommends going to Jungle Jims to find some unique types of peppers to use in your recipes. Also, amateur cooks can experiment with taste between the same type of pepper when it’s green vs. when it has ripened to red.
Steve also doesn’t follow recipes to a tee, but rather spends time trying experiments to see what he likes and doesn’t.
“I don’t measure ounces/cups, etc, yet do count how many of each type of pepper I put into the sauce. I love the smell of hot sauce simmering on the stove. The smell resonates throughout the house,” he says.
Steve recommends trying hot sauce on everything from potato chips and chicken to creamy mashed potatoes. If you are interested in joining the Pepper Club, you can learn more about what membership involves by emailing Steve at steve@lasbtn.com. Even if you don’t join the club, consider supporting the Warder Nursery plant sale in the Spring, where you can buy pepper plants donated by the club.
Hot Sauce
Makes 2 cups
1 pound of mixed fresh chili peppers (Steve likes to use some mild, like ancho, along with hot, like pequin)
2 tablespoons kosher salt
2 cups distilled white vinegar
Rubber gloves
Put on your gloves. Thoroughly wash and rinse the chili peppers. Put the chili peppers into a food processor or blender along with the salt. To reduce the heat, you can remove the seeds and stems before processing. Pulse until a coarse puree forms. Add the puree and vinegar to a small pot and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from heat and cool. Pour into your bottles/jars.
Recipe notes from Steve:
You can use dried chilis if you can’t find fresh ones, just soak them in water to rehydrate.
You can make the sauce thinner by straining out the pulp before bottling.
You can add other spices, fruits or herbs to make a variety of sauces.
Clean and sanitize bottles before using, similar to preparing a jar for canning.
Chili Powder, makes 1/3 cup
3 dried guajillo chili peppers
3 dried ancho chili peppers
1 dried chipotle chili peppers
3 dried chili de arbol chili peppers
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon salt
½ teaspoon cumin
Toast the chili peppers in a dry skillet for a couple of minutes per side until fragrant. Remove from the heat. Put on rubber gloves. Remove the stems and seeds. Add the chili peppers and other ingredients to a food processor and process to powder. Store in an airtight container.
Recipe notes from Steve:
Consider using a dedicated coffee grinder to make the powder.
If your chili peppers are fresh, start by drying them first. Dry in the oven at 150 degrees for 12-20 hours. You can buy all the dried chilis at Jungle Jims next to the International Produce section.
Safety Note: Always wear gloves when handling the peppers. Do not let the seeds or oils come into contact with your skin. Protective eyewear is also recommended. Handle with care and caution.