The sight of fresh chiles at the farmers' market now means one thing to me. It's time to make hot sauce.
In my column this week, you can find a recipe for hot sauce adapted from The Homemade Pantry by Alana Chernila. It takes a blend of chiles (dealer's choice), chars them, and then blends them with white vinegar and lime juice. Add a touch of sugar, and you've got a fabulous balance of heat, pucker and sweet!
The recipe is really just a template. Feel free to play around with not only the chiles but the sugar and acid components, as well.
The Homemade Pantry has quickly become my go-to source for how to make delicious staples like butter, potato chips and fresh mozzarella - all in my own kitchen at home.