From Scratch Hot Sauce

Getting used to having a "real job" is weird. I've been so used to being able to pull either 12 hour days working on websites, this blog and taking courses, or just vedging out that getting used to have to be doing a certain task 5 days a week that isn't working towards total independence is just odd.

BUT I havent wavered on my true passion, I've found that even after an 8 hour day of training on the phone and on the computer, I still look forward to making dinner. It's one of the bestparts of my day (although the dishes are a whole other story!) 

Making things like hot sauce and salsa from scratch is something that I picked up in Costa Rica, mostly because the ones available there we're both very expensive AND full of nasties. I've found that although I have a serious Sriracha food fetish, making my own hot sauce is just too awesome to stop doing.

I made two versions so far, one with jalapeños and one with habanero peppers, but in this recipe you can use whatever hot pepper you want or have access to. Don't be shy to whip out those scotch bonnets if you love heat!

I've found that hot sauce is one of those things that people LOVE and put on everything (me!) or something that is occasional or avoided at all costs. I made 2 liters of this stuff one week and it lasted about 2 weeks. I think we may have an addiction...

Use the freshest produce available to get the best results. You can also change up the vinegars you use. I only had access to regular white vinegar, but to make this even healthier you could use apple cider vinegar instead.

Basic Hot Sauce

Ingredients:

- 1 lb hot peppers of choice

- 1 large roasted tomato

- 3 large roasted red peppers

- 1 cup vinegar

- 1 tsp salt

To mellow the sauce a little, or create a more smokey flavor, you can roast the peppers. I roasted them for both the recipes pictured (jalapeño and habanero). Stem and seed them, unless you want an extra hot sauce in which case keep the seeds.

In a blender, combine all ingredients and blend until smooth. 

Can be used right away but it gets even better overnight.

Enjoy!

Mexican Lasagna

As our adventure time here in Costa Rica is fast coming to a close (only 5 weeks left!), I'm attempting to take advantage of this place to the best of my ability. Waterfalls, beaches and fruit will be through-fully experienced and enjoyed.

Another thing that I am going to miss is freshly made tortillas, that are pre-made for you. Although I've learned to make them from scratch, they are a tad time consuming to make.

This dish is definitely rated in my top ten favorites on the blog so far. The layers of flavor of this Mexican inspired lasagna make me smile in delight when I take a bite. The spicyness level depends on a few things: how hot your jalapenos are and how many you use. As you can see, I went a little overboard...

Mexican lasagna is like a taco casserole, or a layered soft taco. You can change up the fillings layers to anything you want. As you know I do like keeping it pretty simple most of the time. Although I did whip up the sauce portion from scratch, it doesn't take much time to assemble and bake.

I really recommend going with the corn tortillas here though, they lend a flaky-ness that won't be present if you use anything else. That being said, it would still be delicious with a brown rice tortilla or anything you can find at your local grocer.

If you do decide to make a variation of this, please share it with me. You can link below in the comments, share with our Facebook page or our twitter account. I'll be starting on Instagram soon as well, just have to remember to take pics with the Ipad too...

Mexican Lasagna

Ingredients:

- 10 corn tortillas

- 1 cup "refried" beans

- 3 tomatoes, diced

- 1 medium onion, sliced

- 1 red pepper, sliced

- 1/4 cup + 1/4 cup jalapeno slices

- Oregano

- Red Pepper flakes

- S/P

- 1 avocado

- Hot sauce

Pre-heat oven to 350F.

In a large pan, water sauté the onions on medium/high heat until translucent, about 3 minutes. Mince 1/4 cup of the jalapeños. Add in the tomatoes, red pepper, minced jalapeño and spices.

In a casserole dish or oven safe plate, add a little sauce in the bottom then layer a tortilla, some beans and sauce and keep layering until none is left. 

Bake in the oven for 25-30 minutes. Top with jalapeños, avocado and hot sauce as desired.

Enjoy!