Garlicky Red Chili Hot Sauce
Updated June 6, 2024
- Total Time
- 20 minutes
- Cook Time
- 7 to 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4hot red or orange chili peppers, such as habañero
- 2red bell peppers ( ¾ pound), roughly chopped
- 5garlic cloves, roughly chopped
- ¾cup distilled white vinegar
- ½teaspoon kosher salt
Nutritional analysis per serving (4 servings)
34 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I've been making this sauce with slight variations for about 3 years. My habañeros, grown in containers on my Chicago balcony, vary in heat and harvest every year. I especially like this combination because the bell peppers still allow for the floral, citrusy flavors of the habañero to come through. I'll do a batch with toned down heat by simply removing seeds & ribs. Also varied it using orange & yellow bells -- the flavor and heat remain, but the different look of the finished sauce is nice.
For hot liquids in the blender leave off the little center of the lid and cover the whole lid with a folded towel. Steam can escape so no explosions. You only have a towel to clean not the whole kitchen. Been there done that.
I made a very similar recipe, but added some additional ingredients for additional depth of flavors. A whole white onion, one yellow and one orange bell pepper, about 8 habaneros, 6 cloves of garlic, 1 tbs grated ginger, 1/2 tbs mustard, 1 tbs cumin, 1 tbs salt, 1 tbs black pepper, and 1 cup of white vinegar. I think it's an amazing sauce. Cooking instructions were the same as above.
Are folks seeding the habanero's before chopping? Or adding seeds and all.
I’ve been making this sauce for about 10 years from my peppers grown on my deck. I alternate the habaneros with the red bell peppers and another batch of green jalapeños, and Serranos with green bell peppers. This is an amazing recipe.
I adore this sauce. Yes it tastes better as it ages, but I use it up in a week because it's addictive. My only add is a little sugar because I like the sweet/sour dynamic.