Posts Tagged ‘chilis’

Just For You

Growing up, there was never just one person in the kitchen.  I don’t know which one of us decided it was okay to nix the   “too many cooks spoil the broth” cliche, but we did.  And for the most part (putting aside a few kitchen mayhems,) it worked.  Mom would chop, my sister would stir, I would whip (and place orders,) and dad would spice.

However, let’s not undermine spice.  Half the time I don’t even think my dad would dip his finger in to taste test before he went “spicing” away. 

Okay...Maybe sometimes he did!

He had (and still does) this magical flick to the wrist that would somehow make the concoction of cumin, tumeric, marjorom, thyme etc. palatable…for some people.


If you look really closely, you can see that "wrist flick."


Dad’s spicing technique was not what some would consider “child-friendly…” Heck, I don’t even think many would call it “adult-friendly.”  He had a way of adding a KICK to just about every meal.

I remember many a times where he was the only one eating as we were too busy placing rice balls on our tongues and patting down our glistening foreheads. 

Sure, we didn’t necessarily “spoil the broth,” but we had a way of really ruining dinner time. 

After one too many utterly hot dishes (say 10 years worth,) we were forced to build up a tolerance to them.  Now I can’t tolerate a meal WITHOUT spice.

So in honour of my father, who turns 55 years old today, I decided to pick up a bundle of hot chilis from the farmer’s market in order to make my very own hot sauce. 

This is something I have never actually attempted before as I rely (a little too much) on my Sriracha.  But there’s never harm in trying and I figured if my dad can do it then so can I!

After reading through a number of recipes I discovered that there was one common message: wear goggles and gloves…However being known for slicing the tips of my fingers weekly, I figured that this would only impair my judgment further so I decided to reject it and away I went!

PBF Sauce (aka my father’s initials)

* Inspired by Homemade Hotsauce

** For your own safety, I too recommend gloves and goggles


1 cup chopped white onion

4 cloves of minced garlic

2 banana peppers sliced lengthwise, seeded, and diced

4 cayenne peppers sliced lengthwise, seeded, and diced

3 cups crushed tomatoes (I used a can)

1/3 cup dried figs, roughly chopped

3/4 cup white vinegar

1/4 cup balsamic vinegar

olive oil, for cooking

salt, to taste


1. In a large pot, saute the onion and garlic in olive oil for about 2 minutes.  Add the peppers.  Saute for another 10 minutes until the onion is translucent and the peppers are soft. 

2.  Stir in the figs and continue to simmer for a couple more minutes.

3.  Add the crushed tomatoes, vinegar, and salt and simmer until the tomatoes have spread apart.  Taste to see if you need more salt.

At this point I really started to second guess my abilities...

4. Carefully transfer to a food processor and blend away. Puree until a sauce has formed.

5. Optional: put sauce through a seive with very small holes to collect any of the bits that didn’t blend.  I didn’t do this because I like a rustic looking sauce, but if you want to go for it!!

6. Allow to cool, and then bottle it up.  Store in the refridgerator.  Thanks to the vinegar, the sauce will keep for months in the refridgerator.

I am so pleased with this sauce as it is one that tastes absolutely amazing yet packs a serious punch.  It can be used in stir fries, as a sandwich topper, on pizza, as a dip…ANYTHING.

And dad, even though you’re not here to try it, I know you would be impressed. 

HAPPY BIRTHDAY to the most wonderful man in the world.



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