It's so easy to make your own hot sauce: Just lightly cook chiles in seasonings, and blend. That's all there is to it. And don't get us wrong--we love the bottled stuff, too.
2 cups (about 8 ounces whole) red chiles, such as Fresno, serrano, and/or jalapeño, in any ratio, split and seeded
1/2 cup garlic cloves (about 10 peeled)
3 tablespoons sugar
3/4 teaspoon salt
1/4 cup white vinegar
1/4 cup hot water
How to Make It
Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.
Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, adding more hot water if necessary.
Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.
Fiery Hot Green "Sriracha": Nothing like the real thing, but searingly spicy and tangier. Preheat broiler to high. Place 8 ounces whole jalapeños and 1 (1/2-inch-thick) onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add 4 garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers. Place peppers, onion, garlic, 1/4 cup fresh lime juice, 1/4 cup water, 2 tablespoons sugar, and 3/4 teaspoon salt in a blender; process until smooth.
SERVES 16 (serving size: 1 tablespoon)
CALORIES 14; FAT 1g (sat 0g); SODIUM 111mg
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My husband and I absolutely love this hot sauce! We reduced the sugar to 1 tbsp and still find that it has plenty of "sweet heat." For the peppers, we use approximately 80% jalapenos, and 20% of whatever we have growing. Tonight we made a batch with datil peppers and Thai chilies which is incredible. It only makes a half pint jar, which we always finish within the week. Tomorrow morning we plan to have it on scrambled eggs. Be creative and enjoy.
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