Ingredients:
- Chilis: 400g of your preferred chili peppers. Red chilies (fresno, bird’s eye, jalapeno, etc.) are common. Choose your heat level!
- Aromatics: 10 garlic cloves, peeled
- Sweetness: 60g raw sugar (substitute with your preferred sweetener to taste)
- Tang: 70g apple cider vinegar (white wine vinegar or rice vinegar work too)
- Liquid: 200g water
- Salt: 1 tbsp fine sea salt (adjust to taste)
Optional Adjustments:
- Smokiness: Add a pinch of smoked paprika
- Extra spice: Include a pinch of cayenne pepper
- Freshness: Stir in finely chopped cilantro or ginger after blending
- Thicker consistency: Simmer longer or add a cornstarch slurry
Equipment:
- Food processor or powerful blender
- Medium saucepan
- Sterilized jars for storage
Instructions:
- Prepare the chilies: Wash and roughly chop the chili peppers. For milder sauce, remove seeds and membranes.
- Process aromatics: In a food processor or blender, pulse the garlic cloves until finely chopped.
- Simmer: Combine the chilies, garlic, sugar, vinegar, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer for about 10-15 minutes, stirring occasionally. You want the chilies softened but not completely mushy.
- Blend: Allow the mixture to cool slightly. Carefully transfer it to the blender or food processor and blend until smooth. Taste and adjust seasonings.
- Optional: Thicken: For a thicker sauce, return the blended mixture to the saucepan and simmer gently until it reaches your desired consistency. Alternatively, mix a tablespoon of cornstarch with a bit of cold water to form a slurry and gradually stir it into the simmering sauce.
- Strain (Optional): For an extra-smooth texture, pass the sauce through a fine-mesh sieve.
- Store: Pour the hot sauce into sterilized jars and seal tightly. Refrigerate for up to 3-4 weeks, or follow proper canning techniques for longer storage.
Enjoy! This versatile sauce is fantastic as a condiment for grilled meats, seafood, a drizzle for eggs, a dipping sauce, or a tasty addition to stir-fries and marinades.
Tips:
- Always wear gloves when handling hot chilies.
- For a milder sauce, remove the seeds from the chili peppers and increase the amount of sugar.
- This recipe is infinitely customizable; adjust the type of chilis, vinegar, sweetener, and aromatics to match your preferences!
- Experiment with different flavor combinations and add-ins, like roasted peppers for extra depth.
