Chunky Hot Sauce

Southern Living
Chunky Hot SauceRecipe
Photo: Hector Sanchez; Styling: Buffy Harget
Fermentation is the secret to this robust, piquant sauce. Use your favorite chiles here, or blend fiery ones with sweet ones to customize your own. As for the consistency, we love the sauce in all of its chunky glory, but if you want a smooth, looser take, press it through a wire-mesh strainer.
Makes 4 cups


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1 pound fresh hot chiles (such as Fresno), washed and stemmed
2 1/2 tablespoons kosher salt
2 cups white vinegar


Hands-on: 15 Minutes
Total: 15 Minutes
Stand: 168 Hours

1. Process chiles and salt in a food processor about 30 seconds or until minced, stopping to scrape down sides as needed. Transfer chile mixture to a sterilized 1-qt. glass jar. Cover with cheesecloth, and let stand in a cool, dry place 2 days.

2. Remove cheesecloth, and stir in vinegar. Cover mixture with cheesecloth, and let stand in a cool, dry place 5 days. (Skim and discard any film from surface, if necessary.) Cover jar with a tight-fitting lid; refrigerate up to 6 months.

Created date

May 2014