10 ounces fresno or jalapeno peppers sliced
6 cloves garlic minced
1 medium onion thinly sliced
1 tsp oil
2 cups water
1 cup white vinegar
1. In a well ventilated area, add the peppers, garlic, onions and oil to a non reactive pan
2. Sautee over medium high heat for 3-5 minutes until tender
3. Add the water and continue cooking, stirring occasionally, until almost all of the water has evaporated, about 20 minutes
4. Remove from heat and allow to sit until it comes to room temperature, about 30 minutes
5. Add mixture to a food processor and puree until smooth
6. With the food processor running, slowly add the vinegar
7. Strain through a fine sieve
8. Transfer the liquid to a jar, seal, and refrigerate
A homemade hot sauce recipe that allows you to control the amount of sodium, the intensity of the heat, and the flavor!
Prep Time 15 mins
Cook Time 23 mins
Resting Time 30 mins
Total Time1 hr 8 mins
Notes
The older the pepper the spicier it will be. The uglier the pepper, the hotter it will be. For a milder sauce, choose a younger, prettier pepper and remove the seeds and the pith (the pith is the white part found inside the pepper). For a classic red hot sauce with a hint of smokiness in the background, use fresno peppers. For a milder, sweeter green hot sauce, use jalapeno peppers. Use a non reactive pan such as stainless, glass, enamel, or ceramic. Reactive pans including aluminum, metal, copper, iron, or steel can interact with the peppers and infuse a metallic flavor into your sauce. Make sure your cooking space is well ventilated by opening the windows or using a fan hood. Discard the seeds and pulp or save it to add spice to soups or sauces. Store your hot sauce in a sealed bottle in the refrigerator. It will last up to 6 months. The longer it sits, the more flavorful it becomes.
Nutrition
Serving: 1teaspoon | Calories: 3kcal | Potassium: 15mg | Vitamin A: 35IU | Vitamin C: 5.6mg | Calcium: 2mg | Iron: 0.1mg