There’s been much debate these days about naming recipes. Namely, when you make something inspired by something that is not quite like original stuff and how far can you go when naming your recipe. Namely because you tweaked, changed or adjusted ingredients and methods. So the question was, where is the line to determine naming your recipe with original name or just say, “inspired by”.
Some say, you cannot name something that is tweaked or adjusted by original name. Some say, c’mon, it’s all food after all. I admit I can understand both views. For example, if someone changes something to unrecognizable or even wrong direction (and still make a great dish) and calls it, for example, Orehnjača (Croatian yeast dough sweet with walnuts), I would be thinking, ok, but that’s not it. So I remembered all those times I was cooking something from Indian cuisine and tweaked and adjusted and changed and named it aloo or biryani. So I really cannot be surprised if someone who knows about Indian cuisine leaves me a comment more or less polite and say, don’t tweak and then call it by original name. Do your homework first.
You get my point.
Well. I’m no Tabasco expert in no way. So I’ll only be fair and name this spicy jar what I think it really is – Tabasco inspired hot sauce that I made in a hurry and in a great lack of ingredients that are usually used when making Tabasco. It’s not fermented, it may not be Tabasco at all, or even be, my homework is not done, so let’s just leave it at that.
I needed hot sauce. And I had pretty much nothing at hand. Except rice that I’m eating all the time and putting some hot spicy things over it. And I was at my moms and all I had was a handfull of dried peperoncini and pretty short spice rack.
So I just cooked something up. And here it is, to be shared with you. It’s simple, it’s quick to be made, it’s to be made pretty much out of nothing but the most important thing, it served it’s purpose – it’s hot as hell. I don’t think it’s proper English figure of speech either, but bear with this non English soul, since I think it serves it’s purpose also. And to spicen and hotten the things up. Namely my rice.
Btw, did you notice on the pic above the little lettuce and garlic growing by my window? That little lettuce is growing from leftover stem I kept with it’s feet submerged in water for few days and then planted in a pot. And garlic is just garlic that sprouted in my pantry and kept on living in a pot of soil too. Not much, but much life there is in those pots and I’m proud 🙂 I wrote more about non wasting and regrowing it in my older post.
Tabasco inspired Peperoncini hot sauce
500 ml/2 cups
7 – 10 Peperoncinis
500 ml/2 cups water
2 tbsp Aceto balsamico or other vinegar of your choice
1 tbsp Agave syrup or honey or any other sweetener
dash of salt
dash of garlic powder
other spices to your taste
1 tsp of corn starch or tapioka starch or any other starch/flour for thickening
Cut the Peperoncinis in really small chunks (or simply crush them with pestle and mortar), pour water over, add the rest of the ingredients except starch and bring to a boil. It’s mostly advisable to keep a window open and kitchen ventilated since the steam and scent will be very strong and might make you caugh or cry. Especially if you have kids around, don’t do it with kids around. In a little bowl put starch and 2 – 3 tbsp of water and mix till there are no lumps. Pour the mixture in a boiling pot and cook and stir till the sauce thickens and starch is cooked, for a few mins. Cool it down a bit and then transfer to glass containers with good lids. Keep it in the fridge for up to 10 days. If the sauce is too hot/thick/runny, you can easily add more starch or water.