Dean's Red Hot Sludge - 3 Ways

I'm always pleasantly surprised to find out how many of us are fellow chili heads. Chilies make you feel happy and more alive, boost your immune system and metabolism, and help you sweat and flush ick out of your system. What's not to love?

If you've already tried The Man's Green Hot Sludge and liked it, here's finally a red one to follow it up. :)

You'll notice there are two habaneros and one ghost chili in the recipe. If you're not a crazy chili head like we are, that can make for unbearable heat. You might want to start out with just one habanero and no ghost chilies to get that fruity heat of habaneros in your sauce, but with fewer ass kicking Scovilles. :)

Dean's Red Hot Sludge
Makes about 24 ounces (3 cups)
Time: Active 20 minutes, Inactive 50 minutes

- 2 pounds red jalapeños
- 2 habaneros
- 1 ghost chili
- 1 head garlic
- 1/4 onion
- 1/2 cup white vinegar
- 2.5 to 3 Tablespoons sugar
- 1 Tablespoon kosher salt

1) Preheat oven to 400F.

2) Roast head of garlic for 20 minutes first before adding the chilies and onion for another 30 minutes.

3) Cool garlic, onion and chilies in a brown paper bag or covered bowl.

4) De-stem and peel chilies (leave the seeds and veins intact). Peel garlic by squeezing each clove out of its skin. You might want to use thin latex cooking cloves for this operation. If you don't have those handy, you can also coat your hands with a little oil before peeling and soak them in some milk afterward to prevent/relieve burn and irritation.

5) Combine all ingredients in a blender and whiz on a medium setting until smooth (except for the seeds, that is). Adjust seasoning if needed and whiz another 20 seconds or so.

6) Cool completely and store in a tightly lidded jar or plastic container in the fridge.

This is Dean and Joey taking 1 cup of the sludge and turning it into a more vinegary hot sauce by straining it then adding 1/2 a cup of white vinegar and salt to taste.

I'm taking the pulp and seeds left over from this operation and adding some fish sauce, ground shrimp powder, calamansi zest and juice (I just got some calamansi at the farmers market over the weekend), and a pinch of sugar, to make a sambal belacan inspired paste of it.

Enjoy with eggs, fried rice, noodles, tacos, or whatever you usually enjoy with hot sauce.

Happy Hot & Spicy Sunday, peeps! :)




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