Piquant Chili hot sauce
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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
Servings2
2½
Chili peppers (sliced)
½ cloves
garlic
62½ ml
water
⅛
onion (minced)
25 ml
distilled white vinegar
¼ tsp
vegetable oil
⅛ tsp
salt
¼ tsp
honey
Step 1/6
- 2½ Chili peppers (sliced)
- ½ cloves garlic
- ⅛ onion (minced)
- ¼ tsp vegetable oil
- ⅛ tsp salt
Saute the oil, jalapeño peppers, onions, garlic, and salt in a sauce pan over high hight for 4 minutes.
Step 2/6
- 62½ 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
- 25 ml distilled white vinegar
- ¼ tsp honey
Keep mixing, add in the other ingredients until completely mixed.
Step 6/6
Place into a jar or bottle.
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