Delicious and Spicy Hot Sauce which you can easily make at home. So from now on, don't buy your hot sauce and follow this recipe to make your own homemade Hot Sauce. You can store this easily.
1lbsChili Pepperschopped (red Jalapenos, Cayenne or Tabasco Peppers)
1cupWhite Vinegar
½teaspoonSaltuse about 2-3 teaspoon of salt for fermented version
1litreWaterunchlorinated (for the fermented version)
Prevent your screen from going dark
INSTRUCTIONS
Chop the Chilis and combine them with salt and Vinegar in a saucepan. Cook over medium high heat and allow it to come to a quick boil.
Now, simmer over low heat for about 8-10 minutes to soften up the chilis.
Allow it to cool down to room temperature. Now, transfer this to the food processor. Blend until smooth. If its too dry add just 1 tablespoon of water at a time and blend until smooth.
Use a strainer to sieve out the pulp and remaining solids. Transfer the sauce to clean and dry bottles and refrigerate until use.
Notes
FOR THE FERMENTED VERSION
Chop the Chili Peppers and closely pack them in an air-tight jar. Leave atleast 1-2 inches of head space above them
Mix Unchlorinated Water with salt to make Brine solution and pur this over the Chili Peppers
Cover with the lid tightly and allow it to ferment for 1-2 weeks in a cool and dry place away from direct sunlight. (At about 55-75F for ideal fermenting)
After 2 weeks check the Chili Peppers. When they are done fermenting, you'll see that the brone will turn cloudy.
Unscrew the bottle and transfer all of it (including the brine) to a saucepan or pot and simmer for 10-15 minutes over low heat. (You can sieve out the brine and just use the Fermented Chili Peppers alternatively).
Cool it down to room temperature and blend in a food processor until smooth
Sieve the pulp and solids using a strainer, and store the sauce.
Nutrition
Nutrition Facts
Homemade Hot Sauce
Amount Per Serving (2 cup)
Calories 758Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 7g
Monounsaturated Fat 1g
Sodium 790mg34%
Potassium 4244mg121%
Carbohydrates 158g53%
Fiber 65g271%
Sugar 93g103%
Protein 24g48%
Vitamin A 60074IU1201%
Vitamin C 71mg86%
Calcium 110mg11%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik