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
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Ingredients
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6
serrano peppers (trimmed, halved and seeded)
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2
jalapeno peppers (trimmed, halved and seeded)
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2
habanero peppers (trimmed, halved and seeded)
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4
cloves garlic (rough chop)
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1
spring or small onion (rough chop)
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2 cups
water
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1 cup
white distilled vinegar
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1 tablespoon
vegetable oil
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1 teaspoon
sea salt
Directions
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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.
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Add water and 1/2 cup of the vinegar. Cook until almost all of the liquid has evaporated (about 30 minutes).
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Remove from the heat and allow to come up to room temperature (about 10 minutes).
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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)
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Bottle and refrigerate for at least 5 days and up to 2 weeks before using.
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