Here is a gentle reminder for anyone who may have recently returned from a long trip to outer space: Father’s Day is Sunday.
It seems that Father’s Day celebrations pale in comparison to Mother's Day extravaganzas. Most dads know this and expect a wacky tie, groovy socks and a simple card. But have no fear, I'm here to help you take it up a notch or two with a gift so hot your dad will crown you his secret favorite child. If Dad enjoys gifts from the kitchen, this recipe for homemade hot sauce will make you the M.V.P.
Customizing your sauce is as easy as choosing a pepper. The most common for hot sauce is the jalapeno pepper because it is considered a milder pepper when compared to the scotch bonnet or ghost peppers, which rank as the hottest peppers. It generally takes only one pepper for a few cups of sauce. Making your own hot sauce from scratch will also create a sauce with a little more body than commercially prepared sauces, so you may want to buy a bottle with a large opening or just strain the sauce. You can find plenty of glass bottles at the Dollar Tree, Hobby Lobby and Micheal’s.
Homemade hot sauce is the perfect gift for dad because there are so many options in creating a one-of-a-kind bottle. Also, don’t forget to complete the process by naming your sauce after Dad. My father is no longer with us but if I named mine, it would be Zebb’s Zealous Sauce. I haven’t trademarked the name, so you can use it if your dad is also a Zeb. A few other suggestions would include: Bob’s Bodacious Sauce, Henry’s Heat and of course Frank, well wait, he already has a sauce. My formula for naming the sauce is not difficult. Use your dad’s first name, then find an adjective that begins with the same letter — and success. The recipe for homemade sauce is just as simple, but don’t forget the label.
I hope that if you are fortunate to still have your dad here, you take the opportunity to celebrate him — not just this Sunday but all year long.
ZEBB'S ZEALOUS HOT SAUCE
1 large chipotle pepper
1/2 small yellow onion, chopped
1 large clove garlic, chopped
1 cup water
1 cup white vinegar, buy a more expensive brand
Dash of sea salt
In a medium saucepan combine whole pepper, onion, garlic, and water. Bring to a rapid boil for 3-4 minutes then reduce pot to a simmer for 10 minutes, uncovered.
Remove from heat and allow mixture to cool for 15 minutes.
Once cooled pour pepper mixture into a food processor or blender with vinegar and a dash of salt. Blend until smooth 1-2 minutes.
Pour mixture into a glass bottle or jar with lid. If you would like a smoother sauce use a fine mesh strainer to remove vegetable pulp. Keep in mind this will reduce that amount of sauce you have and may want to consider making another batch.
Sauce will keep up to 6-8 months in the fridge.
Ze Carter is a food columnist for the Daily Commercial. Email her at firstname.lastname@example.org.