Very Hot Chili SaucePublished on 25 May 2016
I love having a hot sauce on hand that’s purely for adding heat to things but not that much flavour (although still flavourful), and quite often it’s difficult to find a such a basic hot sauce in stores –so I make my own.
This hot sauce recipe uses only four ingredients, but it involves (proportionately) a lot of chilies & garlic and it a raw sauce, it is not cooked.
|Yield||1 small bottle|
|Time||5-15 minutes –how fast can you seed chilies?|
|Spiciness||very to insanely, it’s up to you|
|20-30 whole||assorted red chilies||I’m using a mix of Ghost and Thai/Bird chilies here. You can use green chilies but you won’t get that bright red colour.|
|5 large cloves||garlic||–|
|1/3 cup||white vinegar||–|
- Trim the stems and remove as much of the seeds as you can from all the chilies –you can easily squeeze the seeds from skinny red chilies– you may leave the seeds in but you will have to strain your sauce later.
- Place the chilies, garlic, vinegar and salt into a small blender and process into a liquid.
- Transfer to a small bottle or jar and refrigerate. This sauce will keep for many months in a sealed container