Ingredients
Hot Sauce Ingredients
- 10 ounces fresno or jalapeno peppers, sliced
- 6 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 tsp oil
- 2 cups water
- 1 cup white vinegar
Instructions
- Prepare the Ingredients: In a well-ventilated area, combine the sliced peppers, minced garlic, thinly sliced onion, and oil in a non-reactive pan to avoid any metallic taste.
- Sauté the Vegetables: Heat the pan over medium-high heat and sauté the mixture for 3-5 minutes until the peppers and onions become tender and fragrant.
- Simmer with Water: Add 2 cups of water to the pan and continue cooking, stirring occasionally. Allow nearly all the water to evaporate, which takes about 20 minutes, concentrating the flavors.
- Cool the Mixture: Remove the pan from heat and let it cool at room temperature for approximately 30 minutes to safely handle and prepare for blending.
- Puree the Sauce: Transfer the cooled mixture to a food processor and blend until completely smooth to achieve a consistent sauce texture.
- Add Vinegar: With the food processor running, slowly pour in 1 cup of white vinegar to incorporate acidity and enhance preservation.
- Strain the Sauce: Pass the blended hot sauce through a fine sieve to remove solids, creating a smoother, more refined texture.
- Store: Pour the strained sauce into a clean jar, seal it tightly, and refrigerate. This preserves the flavor and freshness for future use.
Notes
- Use fresh peppers for the best flavor and heat.
- Adjust the number of peppers for your preferred spice level.
- Make sure to use a non-reactive pan (such as stainless steel) to avoid altering the taste.
- Wear gloves when handling hot peppers to prevent skin irritation.
- The sauce keeps well refrigerated for several weeks.
- Straining is optional if you prefer a thicker, chunkier sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
