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Piquant Chili hot sauce

Too few ratings

Robert le Grange

Community Member

“Hot sauces keep for months when refrigerated, which helps preserve it and keep its flavors intact. The honey is optional, and cuts the vinegar. Try layering in some hotter chilies for a bigger punch.”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
10 Chili peppers (sliced)
2 cloves garlic
250 ml water
⅓ onion (minced)
100 ml distilled white vinegar
1 tsp vegetable oil
⅔ tsp salt
1 tsp honey
  • Step 1/6

    • 10 Chili peppers (sliced)
    • 2 cloves garlic
    • ⅓ onion (minced)
    • 1 tsp vegetable oil
    • ⅔ tsp salt

    Saute the oil, jalapeño peppers, onions, garlic, and salt in a sauce pan over high hight for 4 minutes.

  • Step 2/6

    • 250 ml water

    Pour water into the mix and cook, stirring often, for 20 minutes.

  • Step 3/6

    Take pan off heat and let the mixture cool down to room temperature.

  • Step 4/6

    Puree the mix in a food processor until it’s completely smooth.

  • Step 5/6

    • 100 ml distilled white vinegar
    • 1 tsp honey

    Keep mixing, add in the other ingredients until completely mixed.

  • Step 6/6

    Place into a jar or bottle.