Paintpeeler Sauce
1 lb assorted hot chilis (any mix of Thai dragons, jalapenos, serranos, New Mexicos, Scotch bonnets and/or habaneros or bhuts -- Indian 'ghost' peppers)
1 cup white vinegar, approx. May need more or less, see below
1/2 medium white onion
4-6 large cloves garlic (or 4-6 tsp minced garlic in oil)
1 tsp prepared horseradish
sea salt, to taste (I generally use 2 tsp per lb. of peppers
De-stem the peppers and put peppers, onion, garlic, salt and horseradish in food processor (you really don't want to hand-chop these peppers, ok). Pulse until desired texture is acheived -- I just turn it full 'on' for 30 seconds or so.
Empty contents into large jar or jars. Fill to JUST covering with vinegar. Shake well and refrigerate, at minimum overnight, a week is much better.
Serve on anything, except perhaps raw hot chilis.
Note: you can use a flavoured vinegar here, but the flavour seems to get "lost" the times I've tried it.
Next note: if this sauce is too hot for your taste (and it IS hot, or hotter, depending on the peppers you use), you can cool it out to your liking by adding sour cream.
Remember, capsaicin and oleoresin capsicum, the two hot principles in chilis, are cousins of the B-vitamin family and are soluble in fat. Therefore, if you ever "burn" your tongue with hot chilis, just let a pat of butter melt on your tongue, or eat a tsp of sour cream slowly, or drink some whole milk or better still buttermilk.
Peligroso!! Muy, muy picante!!
Man that sounds good. I am going to try it. I just ordered some Bonnet, bhut and Hawaiian Big Island seed to grow this Summer. I printed it and can’t wait. But you do not cook it. I might try to make some Nevis Hot Sauce too..
I grabbed your recipe too. We have an assortment of hot peppers that we are planting this season. :)