2 tablespoons cooking oil
1 cup onion, chopped
¼ cup bell pepper, diced
¼ cup celery, diced
2 cloves garlic, minced
4-5 Roma tomatoes, diced
2 cups vegetable stock or low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons cold water
Kosher salt to taste
Henry Family Farm’s Ghost Pepper Hot Sauce to taste
you can substitute another hot sauce if you are unable to find this brand
- Heat oil in a medium sauté pan over medium heat. Add onions, bell pepper, celery, and garlic and sauté until translucent. Add tomatoes and stock.
- In a separate dish, mix the cornstarch with cold water.
- Stir cornstarch slurry into pan and reduce heat to medium low. Season with salt and as much hot sauce as you can handle! (Add sauce a few drops at a time, tasting along the way and adding more if needed.)
Chef Guas pairs this hot sauce on his Spicy Crawfish Tamales.
- from Chef David Guas, Bayou Bakery, Coffee Bar & Eatery Arlington, Virginia