You are totally right, most Mexican restaurants I’ve tried in Europe are totally worthless and not spicy at all. If you crave some spice kick, you might have better luck with some Thai and Indian places.. But it’s not the same, I guess :)
Yes! We totally do eat Thai, and Indian and whatever other spice we can get our hands on- but as a Chicagoan, I eat so much Mexican food and that is what I really miss. The heat is a little different somehow.
Having grown up in San Diego and now living in the Netherlands, I completely concur on the hotness-level. I’ve taken to making my own hot sauces, buying imported Mexican items, and asking for extra peppers in the restaurant dishes. I miss really good Mexican food!
This looks like a delicious sauce to give a try. Thanks!
By the way, where did you find that cute glass bottle? I’d love to find those here in Europe.
I have some thawed frozen artichoke hearts in my fridge right now that look to be headed to the trash can, so boy, do I relate. That happens to me way too often. Best intentions, eh? But it looks like the third time for this hot sauce was definitely the charm! Maybe the same will hold true for my next box of artichoke hearts??
i really thought i was alone – guilty of buying ingredients for a specific purpose, and then letting them die on the counter or in the fridge. just last night, my husband finally turned the plum tomatoes that i bought 4 weeks ago to make tomato paste, into soup. i’m excited about this hot sauce – it might finally push me to buy a bottle of St-Germain.
Lisa- we got ours at the Oak Park farmers market, but it ended last week. Obviously not the same, but they have them at Whole Foods.
Anna- That bottle has been floating around my kitchen for years. I have seen them at kitchen supply stores and even The Container Store (which is maybe not helpful to you).
If anyone needs to borrow some St. Germain for this, I have a bottle collecting dust… Or I maybe I should just make a bucket of this sauce and give it as holiday gifts! Hmm. I am curious to see how it would taste in a hot sauce, very intriguing.
“Mexican food is like the bloody Holy Grail for you people!” a British friend said to a group of American expats who were complaining for the *umpteenth* time about the lack of Mexican food in London. Yeah, I’d say Mexican food is one of the top ten expat bonding topics.
To be fair, apparently the Kiwis bemoan the lack of good Thai and if you drag a Brit to the States, they miss a “proper curry.”
Guess all regional cuisine has its ethnic counterpart… and nobody does it like they do at home!
ooh! it’s so pretty. And I do have a bottle of St. Germaine sitting on my counter next to some overripe bananas…I wonder how it would taste without the butter? I am thinking it would keep longer without butter in it?
Oh my, I wish I had some of these right now! I love hot, hot, HOT sauce and absolutely adore St Germain (I even wrote a love letter to it in my blog) so this is right up my alley. A reader forwarded me this recipe (and your wonderful blog), so glad to find this!
I had very strong craving for Mexican when in the Netherlands and it was the most disappointing experience of my life. Yes, natchos can be screwed up big time. I would love to try to make my own hot sauce and I have some thai bird eye chilis from our CSA handy. It probably won’t be like this gorgeous looking sauce, but since I’ve got the ingredients on hand it will be more of a push to give it a try. Though, I have to say I love the sound of St. Germain in this! Nice work.
Hi Helle, The liqueur and vinegar are two of the main ingredients, so substitutions will make this a different hot sauce entirely. I’m note sure why you don’t want to use them, so I am not sure what type of subs to suggest. You could try white wine vinegar in place of the champagne vinegar. You could try a citrus liqueur in place of the St. Germain. Good luck!
This looks great, but I also wonder if you can substitute/out the liquor seeing as I don’t drink and I’m uncertain if the fermentation process sufficiently neutralizes or “cooks out” the alcohol. I’m also looking to just make this a sauce so I wonder if the cornstarch is necessary as well.
Hey Justin- You could certainly try this without the alcohol, but obviously it won’t be the same. That slight floral note of the St. Germain is what makes this special. I don’t have a non-alcoholic substitute to suggest. Also, because of the butter this doesn’t really work as a traditional hot sauce. It has a short fridge life. You might be better off searching around for a sauce recipe that doesn’t have these hurdles to overcome? Good luck!