| My friend, Rose, said of this sauce, ‘It´s hot but I keep going back to it, ‘ when she first tried it. I think you will keep going back to it too, if you dare make it. Let me tell you why I think so. Do you know the book Salt, Fat, Acid, Heat? Its premise is that anyone who masters these four elements of food has mastered the kitchen. And this sauce showcases all four. First off, there’s a whole tablespoon of salt. Use a sea salt if you have it. There is acid from the vinegar. There is fat from the buttermilk. And then there’s the chilis. My recipe is balanced for the kinds of food I eat with hot sauce, foods like cornmeal battered fish, hushpuppies, and crispy baked chicken wings. But as with all my recipes, I encourage you to play around. Find the balance of four elements that work for you. Master your kitchen! |
| The Recipe |
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| Ingredients — 4 cups dried chilies (Japanese) — 1 tbsp salt — 1 tbsp garlic powder — 1 sprig rosemary — 1 cup apple cider vinegar — 2 cups mango — ½ cup buttermilk Directions 1. Add all ingredients, except mango and milk, to a pot and bring to a boil 2. Then reduce to a simmer until chilies are soft, 10 minutes 3. Add mango and grind all ingredients to a sauce in a food processor 4. Add buttermilk at the end and stir to incorporate |