Author Notes
A hot sauce is such a simple combination of a few ingredients, that I can't believe I haven't made more of these. So, so many flavor options, and so many levels of heat! —Brussels Sprouts for Breakfast
Ingredients
-
6
serrano peppers (trimmed, halved and seeded)
-
2
jalapeno peppers (trimmed, halved and seeded)
-
2
habanero peppers (trimmed, halved and seeded)
-
4
cloves garlic (rough chop)
-
1
spring or small onion (rough chop)
-
2 cups
water
-
1 cup
white distilled vinegar
-
1 tablespoon
vegetable oil
-
1 teaspoon
sea salt
Directions
-
Heat large saute pan over medium high heat. Add oil, peppers, garlic, onion and a bit of salt to the pan. Cook for 5 minutes.
-
Add water and 1/2 cup of the vinegar. Cook until almost all of the liquid has evaporated (about 30 minutes).
-
Remove from the heat and allow to come up to room temperature (about 10 minutes).
-
Toss all ingredients into the food process and stream in the rest of the vinegar. Add a bit of salt. Puree the mixture for about 2 minutes to make sure its really smooth. (Optional: Use a fine mesh strainer or cheesecloth to make it really smooth)
-
Bottle and refrigerate for at least 5 days and up to 2 weeks before using.
See what other Food52ers are saying.