Best 3 Garlicky Red Chili Hot Sauce Recipes

GARLICKY RED CHILI HOT SAUCE

Garlicky Red Chili Hot Sauce image

Provided by Melissa Clark

Time 20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

4 hot red or orange chili peppers, such as habañero
2 red bell peppers ( 3/4 pound), roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

Steps:

Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams

RED CHILE HOT SAUCE

Red Chile Hot Sauce image

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Provided by Chris Morocco

Categories Bon Appétit Chile Pepper Hot Pepper Sauce Condiment Garlic Vinegar

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar

Steps:

Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Do Ahead
Sauce can be made 2 months ahead. Cover and chill.

HOT RED CHILE PEPPER SAUCE

Hot Red Chile Pepper Sauce image

This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!

Provided by Normaone

Categories Sauces

Time 14m

Yield 3 cups

Number Of Ingredients 7

Ingredients

24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 garlic cloves, halved
1 tablespoon dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white vinegar

Steps:

Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
Add dry mustard, salt, cloves and vinegar and combine.
Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5