Hot Sauce Recipe
Hot sauce has been around for centuries, with origins tracing back to ancient cultures like the Aztecs and Mayans, who used chili peppers for flavor and medicinal purposes. Over time, these spicy concoctions made their way to Europe, Asia, and Africa, evolving into the diverse hot sauces we enjoy today. From Tabasco to Sriracha, hot sauces have become a universal language of flavor.
Equipment
- Medium saucepan
- Blender or food processor
- Knife and cutting board
- Sieve (optional, for a smoother sauce)
- Glass jar or bottle for storage
Ingredients
- 10 fresh red chili peppers (e.g., cayenne, serrano, or habanero)
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 cup white vinegar (adjust to taste)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for balance)
- Juice of 1 lime
Instructions
- Wash the chili peppers thoroughly, then remove the stems. For a milder sauce, remove some or all of the seeds; for extra heat, keep them intact.
- Chop the peppers, onion, and garlic into small pieces for even cooking.
- Heat olive oil in a medium saucepan over medium heat.
- Add the chopped onion and garlic, sautéing until fragrant (about 2-3 minutes).
- Toss in the chopped chili peppers and cook for another 3-5 minutes, stirring occasionally.
- Pour in the vinegar and add salt and sugar (if using).
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This step helps to meld the flavors together.
- Carefully transfer the hot mixture to a blender or food processor.
- Add the lime juice, then blend until smooth. Adjust the consistency by adding a little water or vinegar if it's too thick.
- For a smoother texture, pour the sauce through a sieve, pressing it with a spoon to extract all the liquid. Discard any leftover solids.
- Pour the hot sauce into a clean glass jar or bottle. Let it cool completely before sealing.Store in the refrigerator for up to 3 months.