Roasted Poblano Hot Sauce | Quest for the Best Ep. 3

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Preheat the oven to 450°F (232°C).
2. Spread the whole peppers and unpeeled garlic on a baking sheet and roast for 20-25 minutes, until partly blackened and the skins start to peel.
3. Remove the stems and peel off the blistered skin from the peppers. Peel the garlic.
4. Blend the peppers and garlic with enough water to cover the peppers until completely smooth. For an extra smooth sauce, push it through a mesh strainer.
5. Return the strained sauce to the blender. Season with salt first, then add vinegar, sugar and water to taste, adding water to thin or dilute if needed.
6. While blending, add 0.5 to 1 g of xanthan gum per 250 g of hot sauce so it thickens slightly. Measure carefully with a scale.
7. Pour into jars and store in the fridge for several months.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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