Piquant Chili hot sauce

Piquant Chili hot sauce

Based on 0 ratings
Robert le Grange

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 👌

Preparation

20 min

Baking

25 min

Resting

10 min

Ingredients

2Servings
Chili peppers (sliced)
½ cloves
garlic
62½ ml
water
onion (minced)
25 ml
distilled white vinegar
¼ tsp
vegetable oil
tsp
salt
¼ tsp
honey
  • Step 1/6

    • Chili peppers (sliced)
    • ½ cloves garlic
    • onion (minced)
    • ¼ tsp vegetable oil
    • 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.

  • Enjoy your meal!

    Piquant Chili hot sauce

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