Friday, September 24, 2010

Hot Sauce #2

Well, today is Friday.  Woohoo, right?!  Well, not really.  I've got to work until 10:30 tonight so it's not like I'll be doing anything fantastic.  Just a take-out and then straight to bed night, tonight.  But Saturday night, that's a different story. 

I got an e-mail the other day saying that I had won a free Happy Hour at Maker's Mark.  Basically, for 2 hours, I get to drink for free and my friends get to come and enjoy 1/2 price drinks with no cover charge.  Cool, huh?  If only it wasn't down on 4th Street Live.  4th Street is basically an area of downtown Louisville that has a bunch of nightclubs on it, and I don't know about you, but I'm not the 'nightclub bar kind of gal.'  I'm more of a 'hole in the wall bar where I can sit down and chat with my friends kind of gal.'  But, I can't hardly resist things that are labelled "free" and so I'm treking my way out to enjoy my free drinks.  We'll see how it turns out, and hey if I get at least 10 people to show up I get a $25 gift card to their restaurant, and if 25 people show up I get $50 cash at the end of my 2 hours.  So... even more reason to entice me to put up with the "poser" crowd.  Oh well, it'll be good to see a huge group of my friends and it's been forever since Andy and I have really gone out to the bars and whatnot, so it should end up being a good time.

Anyway, I've been on a condiment and sauce making kick for a little while, so I thought I'd share my hot sauce attempt #2 with you all.  It's definitely a cross between a hot sauce and a chimichurri.  Definitely great on tacos, proteins, and whatever else you want to throw it on! 


3 hot peppers (jalapenos, habaneros, etc.)
small handful cilantro, roughly chopped
1/2 cup water
3 garlic cloves, roughly chopped
juice from 1 lime
2 scallions, roughly chopped
salt, to taste

This one is pretty easy in it's preparation as well.  Just either throw everything in a food processor and pulse until you get your desired consistency or put everything in a bowl and blend it up with an immersion blender. 

Serve it on top of tacos, quesadillas, steak, chicken, whatever you like!

Enjoy the weekend guys!  And thanks again to everything who voted for me on Project Food Blog, I'm definitely looking forward to the results later on this afternoon!  Crossing my fingers!


  1. delicious sauce looks like it will stay well

  2. Delicious and spicy sauce...perfect for a Mexican-flavored weekend. We are making enchiladas tomorrow night! I hope you have a great time tomorrow night at that Happy sounds like fun! Take care sweet girl!

  3. That looks great but I wonder if I could handle it?!



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