This type of hot sauce is not necessarily the typical hot sauce. This version is chucky rather than smooth and is best scooped from the container with a spoon. The spicy level is quite high, due to the habanero peppers.
Hot pepper sauce
Yield:
1 cup
Prep Time:
5 minutes
Additional Time:
2 days
Total Time:
2 days 5 minutes
A spicy, slightly fermented pepper sauce.
Ingredients
- 8 red fresno peppers
- 2 habanero peppers
- 1/4 large yellow onion
- 3 cloves garlic
- 1/2 tomato
- 2 Tbsp. white vinegar
- 1 tsp. salt
- Filtered water
Instructions
- Roughly chop the peppers, onion, garlic and tomato. Add to a clean quart jar.
- Add salt and vinegar. Top with just enough water to cover.
- Allow to sit at room temperature, covered but not tightly, for 2-3 days. Stir at least every 8-12 hours to prevent mold.
- Add everything to blender. Blend until pieces broken down into very small pieces, no bigger than the seeds.
- Strain solids from liquids, reserving liquids. Store solids in clean glass jar. Top off with extra liquid, if desired.
Notes
Discard any unused liquid or save for another use.
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