It's actually cold cold cold. The 2 inches of snow that fell Monday night and all day Tuesday is gone but thick patches of slippery ice still have to thaw. And there is a 20% chance of more snow showers tomorrow.
During very cold days we turn to Filipino comfort food like siopao and noodle soup. We had 2 pieces of store-bought siopao labeled Pork Asado filling (more like Mystery Meat Plus Loads Of Flour Filler filling). I made siopao but was disappointed with the hot sauces we have in the house. For siopao I prefer Tabasco style made with only three ingredients: hot peppers, vinegar, and salt. In addition to Tabasco we have numerous tiny and large bottles of hot sauce from Thai sriracha to Malaysian Sos Cili to Mexican styles. The Tabasco is just too vinegary for me and the rest too garlicky. I know, I'm very picky. I nearly gagged when I smelled the Mexican Cholula brand because of the added spices, I think one of them is cumin. I love cumin in most cuisines that use it but not in hot sauce to drizzle on my siopao. They just don't go very well together IMHO.
I was not going to drive through the snow to look for a good bottle of hot sauce, I made my own with cayenne peppers, sweet bell pepper, brown coconut vinegar, and salt. Aaah, much better...reminds me of the hot sauce and siopao back in the Philippines. And the sauce is really hot!
5 cayenne peppers, more if you prefer it hotter
1 small red bell pepper
¼ cup brown coconut vinegar or cider vinegar + more to taste
1 teaspoon salt
- Blanch, or sear peppers on stove until skin is charred. With gloved hands, remove skin and seeds from peppers. Put in a blender, add vinegar and puree. Transfer into a stainless steel pan. Add salt and cook on low heat until just heated through, about 2 minutes. Taste and adjust vinegar and salt. Transfer into a sterilized bottle or jar. Let cool before storing in the refrigerator. May be used right away but tastes better after a few days.