RED CHILE HOT SAUCE
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
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.
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Queen sunday
[email protected]5 stars! This is the best red chile hot sauce I've ever had.
Ashik Molla
[email protected]This hot sauce is the perfect addition to any Mexican dish.
Md koi bhi
[email protected]I'm not a huge fan of spicy food, but this sauce was surprisingly mild and flavorful.
Peter Musyoki
[email protected]This recipe is a winner! My friends and family loved the hot sauce.
Zahara Molu
[email protected]The sauce turned out great! I used it on tacos and it was amazing.
Asake Olamide gold
[email protected]It's a little too spicy for me, but I still enjoyed it.
Jalia Zuena
[email protected]Definitely a keeper! This hot sauce is going to be a staple in my kitchen.
Amber Vick
[email protected]I love the smoky flavor that the roasted peppers give to this sauce.
Claire
[email protected]Easy to make and delicious! I used a variety of peppers, including habaneros and jalapeños.
Amara Herbet
[email protected]This is the best homemade hot sauce recipe I've ever tried! It's got the perfect balance of heat and flavor.