Karl's Nuclear Hot Sauce

Karl’s Nuclear Hot Sauce

You will need:

-A blender

-A stove

-A bunch of sealable glass containers

-A set of tongs

-A simmering pot

-A ladle

-An ability to not rub your eyes while cooking

Ingredients:

(All measurements are approximate and may be adjusted)

-23 or 42 peppers (Add more peppers, or use hotter peppers if you like very hot sauce. Use less or milder peppers if you prefer milder sauce. I tend to use peppers around 5 to 10 cm long.)

-100 ml of soy sauce

-100 ml of brown sugar

-1 bunch of parsley (Dried parsley should work as well.)

-100 ml of oregano leaves. (Dried oregano should work as well.)

-Any other of your favorite herbs or spices. (I sometimes add ½ teaspoon of turmeric and paprika.)

-1 can of crushed tomatoes (or enough tomatoes to make about one can's worth of blendered tomato).

-200 ml of any type of vinegar

Directions:

Loosely fill your blender with peppers. Don't force them in or the top ones will get stuck and won't be able to mix down to the blender blades. Fill the blender to somewhat over half way with water. Blender up the peppers. Hold the lid tightly to the blender (or wear goggles). If you fail to follow this last instruction & you get a blob of flying pepper in your eye, some say that washing with milk is best. If the peppers at the top of the blender don't mix in, try carefully pushing them down with a wooden spoon (preferably while the blender isn't going). You can also add more water to help get all of the peppers blended up. Empty the blender into the cook pot & start heating it up. Repeat until all of the peppers are mushed up & in the pot.

Cut most of the long stems off of your bunch of parsley. Stuff the bunch into the blender and add some water again. Blender the bunch up then add it to the cook pot.

Add the can of crushed tomatoes, or use the blender to mush up the tomatoes, and then add it to the pot. Alternately, you can use blendered pineapple, blueberries or blackberries (minus the seeds) instead of tomato.

Mix in the brown sugar and soy sauce.

Lightly boil for an hour or so then add the vinegar. If the sauce is still quite fluid, then you can boil it longer. Alternately you can thicken the sauce by mixing up some cornstarch and water and mixing that into the sauce.

Sterilize the jars and lids as you would for making jam. I usually put them in a large pot of water and boil them. Some people put them in a roasting pan of water in the oven.

Pull out the hot jars from the boiling water and fill them with sauce. Put the lids on the jars loosely and place them back in the sterilizing pot. Turn the heat off for the sterilizing pot. Allow the jars to cool somewhat, and then tighten the lids down. If your lids sealed properly the sauce should be okay unrefrigerated until opened. I tend to store it in the fridge myself.

Wash the cooking pot right away. If the pepper sauce dries to the pot it's quite a bit harder to get off. Wash the blender very thoroughly before you make your next milkshake.