Chunky Hot Sauce

Name: Chunky Hot Sauce
Total time: 15 min
Yield: Makes 4 cups
Ingredients: 1 pound fresh hot chiles (such as Fresno), washed and stemmed; 2 ½ tablespoons kosher salt; 2 cups white vinegar

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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.

Recipe by Southern Living June 2014

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Credit: Hector Sanchez; Styling: Buffy Harget

Recipe Summary test

hands-on:

15 mins

stand:

1 week

total:

15 mins

Yield:

Makes 4 cups

Ingredients

1 pound fresh hot chiles (such as Fresno), washed and stemmed
2 ½ tablespoons kosher salt
2 cups white vinegar

Directions

Step 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.

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Step 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.

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Chunky Hot Sauce

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Ingredients

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Chunky Hot Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Chunky Hot Sauce