Sunday, April 10, 2011

Soju Hot Sauce


I haven't had a chance to use my Soju Hot Sauce and honestly, I'm too sure it worked out so hot. It would have been hugely beneficial to have only whole spices as opposed to using powdered cumin, however, that's not how I roll, so I modified and experimented using this recipe as my inspiration.

Basic idea: Shove a few dry or fresh hot chilies into a glass bottle, add toasted whole black peppercorns, allspice (or a combo of cinnamon and cloves) and some cumin seeds before pouring into the bottle a clear alcohol - in Korea, go for Soju. Let sit for a minimum of a week before experimenting and enjoying your home made hot sauce!

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