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Brian's Photo Blog — Article 726
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Jalapeño and Gochujang Hot Sauces
Sunday 4 November 2018   —   Category: Cooking & Food
They say that variety is the spice of life. Then how much more will a variety of hot sauces spice up your eating?!

During the past couple of years I have been ex­per­i­ment­ing with making a number of different hot sauc­es. Today I am going to tell you about two of my favorites.

After enjoying yummy Korean tacos with some sort of green chili sauce at the McMenamins North Bank restaurant, I wanted to make similar tacos at home.

I had no notion of what the chili sauce was, but the idea came to me to purée some jalapeños and go from there.

I picked up a pound of jalapeños, the first I had ever bought in my life. After destemming and deseeding them, I put them in the blender with some water.
 
Once the jalapeños were a nice thick mushy purée, I drained as much liquid out of the mush as I could, and then added light olive oil, white wine vinegar and salt.

I discovered that jalapeños are not all that hot without the seeds. Fortunately I had not put the seeds in the trash yet, so I added some of them back into the salsa, which helped give it more of a kick.

In making subsequent batches I have only cut the stems off the jalapeño, but left in all the seeds. More recently, seeking even more heat, I have added one or two ha­ba­ne­ros to the mix. That‘s about my limit.

Now I am addicted to this simple, killer salsa. I always have a 4 oz jar in the fridge, and one or more waiting in the freezer. Seeing that a pound of jalapeños costs me only one dollar, it is an inexpensive and scrumptious treat.
 
I toasted the remaining jalapeño seeds I had not added back to the salsa, and saved them in this tiny bottle for future use.
 
When making another batch of jalapeño salsa earlier this year, I poured some of the leftover juice into a 7 oz glass.

It was such a beautiful shade of green ... it seemed a pity to pour it down the drain. Maybe I could add some tequila and sugar to make a cocktail out of it?
 
Not only have I been making Mexican sauce, but I have also been exploring Korean gochujang hot sauce. The first time I made it I used gochujang chili paste, rice vinegar, corn syrup and sesame seeds.

In later batches I’ve experimented with adding sambal oelek chili sauce to the mix, which gives my sauce a dif­ferent consistency and kicks up the heat another level. The photo to the right shows two 5 oz bottles of this version.

More recently I found a different recipe on Instagram by Chung Jung One, with quite different ingredients. It is really good as well, so it’s a keeper I’m calling Gochujang Sauce v2.

In future articles I will show you some of the dishes I have been putting these spicy gochujang sauces on.
 
 
Larger versions of the first 3 photos have been added to the Gourmet Chef Wannabe 2017 album. Larger versions of the other 2 photos have been added to the Gourmet Chef Wannabe 2018 album.
Brian's Photo Blog — Article 726
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Brian's Photo Blog — Article 726
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