(Animation by Julia Pott; Music by Marcus Ricci)
A splash of homemade hot sauce can certainly thaw winter’s chill. We turned to Michelle Fuerst, Eatsy chef and all around food guru, for a hot sauce recipe and some useful know how. Michelle rose to the challenge with Heatsy, a hot sauce she created that calls for two kinds of dried chilies, garlic and her secret ingredient, sherry. Full bodied hot sauces are often aged in oak barrels and Michelle discovered that adding sherry, a common kitchen ingredient, imparts similar sweet-woody undertones. Add some body and kick to your next meal with Heatsy.
Measuring spoons and cups
Small plate that fits inside a medium bowl
Jar to hold hot sauce
Funnel, if neck of jar requires
Heatsy Sauce Ingredients
2.5 ounces of dried New Mexico chilies
4-6 chili de arbol (depending on desired spiciness)
4 cloves garlic
2 tablespoons salt
1 cup apple cider or white distilled vinegar
1 cup water
1 tablespoon aged sherry
Bring a small pot of water to a boil.
Clean chilies with a damp cloth. Remove stems and place chilies in a medium bowl. Pour just enough boiling water over the chilies to cover. Place a small plate over the chilies to submerge them in water. Set aside for 20 minutes, or until the chilies are rehydrated, soft and pliable.
Place the chilies in a blender. Add the garlic, salt and vinegar. Puree on high until a uniform paste forms. Thin the paste with water or, if it’s palatable, with the soaking liquid. Blend again. Add sherry. Taste and adjust seasoning.
Michelle Fuerst has 15 plus years cooking experience (she’s a distinguished alum of Bay Area favorites, Zuni Café and Chez Panisse). She was the curator at Slow Food Nation and helped revitalize the Slow Food Berkeley chapter.
This week’s How-Tuesday video was shot on-location at The Brooklyn Kitchen with apothecary bottles provided by antiquarium. What could go wrong with two old friends, hot peppers and a blender? Watch the bloopers to find out.