WRITTEN BY MICHELLE T.M. LEE
PHOTOGRAPHY BY MIEKO HORIKOSHI
Our team at edible Hawaiian Islands loves to eat and support local. Breakfast meetings are a favorite way to begin the day. We wanted to show how fun and easy it is to make your own hot sauce because, when dining on a breakfast of local eggs and farm-fresh veggies, the last thing we want to see on the table is a bottle of hot sauce from a foreign land.
Here is a basic recipe using locally grown chilies. You can select any chilies you like and even add some fresh tomatoes to tone down the heat.
1 lb. of fresh locally grown chilies,
sliced with stem and membrane removed
1 tsp garlic, minced
½ C onion, diced
1 tsp Kosher salt
1 ½ C distilled white wine vinegar
2 C water
Photo 1) Gather and prep all ingredients.
Tip: Wash your hands well after handling raw chilies.
Photo 2) Add ingredients to a medium size pot and simmer until liquid is reduced by half.
Photo 3) Transfer to a Vitamix or blender and blend to desired consistency.
You can add more water if you prefer your hot sauce a thinner consistency.
Cool and bottle in mason jars or any other glass container. Store in refrigerator.