PHOTO BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
SUBMITTED BY ROOSTER OF WOODS HOLE’S NOBSKA FARMS
“This recipe offers much latitude in choosing the chili peppers for flavor and heat. Use green peppers to make a verde sauce or ripe peppers to make a red sauce. The green sauce has a fresh flavor and is wonderful on egg and fish dishes. The red sauce is a bit sweeter owing to the ripeness of the peppers. This sauce is also a great complement to tacos and can be used as part of a marinade for meats that will go on the grill. Keep red or green sauces handy for adding a dash of heat and flavor to many dishes ... burgers, steak, salads, rice and beans, etc.”
Makes about 2 cups
1 teaspoon olive oil
6 cloves garlic, finely chopped
½ medium onion, finely chopped
15 fresh hot chili peppers, finely chopped (remove seeds and membrane for less heat)*
¾–1 teaspoon salt
2 cups water
¼ cup white vinegar
2 tablespoons sugar
*Green chili suggestions—Poblano, Jalapeño, Serrano; red chili suggestions—Habanero, Fresno, Cayenne, Thai (Use rubber gloves to handle and slice the chilies! Or, better yet, after you remove the seeds, stems, and membranes, chop them in the food processor. But take care not to rub your eyes or touch your face at all!)
Heat oil and salt in a saucepan over medium heat. Add the garlic, onion, and chilies and sauté, stirring often, for 5 minutes. Add water and bring just to the point of boiling, then lower the heat and simmer for 20 minutes, stirring often.
When onions and peppers are soft, remove from heat and set aside to cool.
Puree sauce until smooth with immersion blender or counter- top blender, add vinegar and sugar and pulse 5 or 6 times to combine. Strain through a fine sieve to remove chili skins and pour into a glass jar or bottle and refrigerate, up to 6 weeks.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org