Real Man's Hot Sauce

I love a good hot sauce.  Unfortunately, we live in a world where a combination of vinegar and pepper extract qualifies as a hot sauce.

Granted, those are the two main ingredients.  Heat and Acid (from the vinegar to transmit the heat.)  But if you stop there...

So, upset with the standard fare, even at my high-end grocers, I crafted my own.  Deep with complexity and overtones of herbs and spices, you'll never go back to Tabasco™

Remove and toss the stems from the dried chilis. Place the rest in a blender to grind.  Grind them dry to form a powder.  Add the balance of the ingredients and blend until smooth.  Depending on the moisture content of your dried chilis, and the local humidity, you may need to add more liquid.  Add as much as necesary until you get a smooth consistency provided that you add the liquid in a 4:1 Vinegar to water ratio.

Remember that this sauce has a much thicker consistency than most brands.  It's more like a watery catsup as opposed to a traditional hot sauce. Think Sriracha thickness, but a different flavor.

To store:  Re-use an old glass bottle, it keeps for up to several months.

New Mexico Chili Pods, dried 1 ½ oz
Chili de Abol, dried 1 ½ oz
Vinegar 2 cups
Water½ cup
Garlic Cloves2 each
Salt 1 tsp
Angostura Bitters1 tsp

Dried Chili pods are easy to find in the Mexican food aisle of your local grocer.  If you can't find the same type, feel free to substitute, but try to get similar Heat Unit (hu) ratings for each type.