Description
A vibrant and tangy homemade hot sauce made by charring fresh peppers for a deep, smoky flavor combined with garlic and white vinegar. This easy recipe delivers a smooth, spicy condiment perfect for adding a fiery kick to your favorite dishes.
Ingredients
Units
Scale
Hot Sauce Ingredients
- 8-10 peppers of your choice, depending on size
- 3/4 cup white vinegar
- 3 cloves garlic
- 1/4 tsp salt
Instructions
- Handle Peppers Safely: Wear food-safe kitchen gloves to protect your skin from pepper oils which can cause irritation.
- Prepare and Char Peppers: Wash the peppers and let them dry completely. Place them on a rack set directly over a stove burner. Turn on the kitchen range fan to avoid inhaling fumes and char the peppers until the skins are blackened and blistered.
- Cool and Peel: Let the charred peppers cool for a few minutes. Rub off the peel with your fingers; it’s fine if some peel remains. Remove seeds from peppers if you prefer a milder sauce.
- Prepare Sauce Mixture: Cut the tops off the peppers and add them to a saucepan along with garlic, white vinegar, and salt.
- Simmer: Bring the mixture to a gentle boil to infuse the vinegar with the peppers’ flavor and soften the garlic and peppers. Let it simmer for 8-10 minutes.
- Cool and Blend: Remove the saucepan from heat and allow the mixture to cool. Once cooled, puree the sauce thoroughly using a stick blender or a conventional blender until smooth.
- Store: Transfer the hot sauce to a clean, recycled jar and keep it refrigerated. The sauce will keep well for up to one month.
Notes
- Wearing gloves is essential to avoid skin irritation from chili oils.
- The amount and type of peppers can be adjusted based on your desired heat level.
- Removing seeds reduces the heat and bitterness of the sauce.
- This sauce keeps well refrigerated for about one month.
- Charred peppers add a smoky depth, but peeling completely is optional.
Nutrition
- Serving Size: 2 tablespoons (approx. 30 ml)
- Calories: 10
- Sugar: 1g
- Sodium: 150mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg
