How to make hot sauce
...r, and whether you strain it or leave it chunky. We used fresh red peppers labeled Anaheim peppers (kind of like a red New Mexico chile), which are mild, and also some dried California peppers, which are also mild, but a little smokey. These peppers make your tongue tingle–they don’t burn. Our sauce is more like a mild salsa–enjoyable on everything, by everyone. Later this summer if I get my hands on some good hot chiles, I’ll make a hot batch. Re...
