The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Ramp Hot Sauce

Advertisement

Ingredients

2 pounds ramp greens, blanched in salt water (substitute green onion tops if ramps are unavailable)

1 Vidalia onion, diced

8 cloves garlic, chopped

6 jalapeño peppers, diced

1 cup rice wine vinegar

1 cup white distilled vinegar

2 cups water

1 cup salt

½ cup sugar

1 teaspoon soy lecithin (aids in emulsification process)

Directions

  1. Sauté onion, garlic and chilies until soft.
  2. Add remaining ingredients except blanched ramps and bring to boil.
  3. Reduce to simmer, and cook until onions and peppers are soft.
  4. Purée in batches, adding ramps to each batch until everything is puréed.
  5. Strain and check seasoning.
Print Recipe