There are a lot of hot sauces on the market, but it's so much fun to make your own!Most hot sauces rely on fresh or dried chili peppers, and you can modify your sauce by using your favorite peppers or a mix.If you want to get the classic tangy flavor, add a hefty amount of vinegar.Add the hot sauce to any dish that needs a kick by storing it in the fridge.
Step 1: Chop at least 20 tabasco or serrano chilies.
You can stick with just red ripe jalapeos or mix it up.Serranos are 5 times hotter than jalapeos, so if you combine them, adjust the heat by how many you use.You can rinse your peppers.Cut off the stems from the chili peppers.For a milder sauce, remove the seeds.
Step 2: For 3 minutes, cook the peppers with garlic, onions, and salt.
Add chopped peppers along with 1 1/2 ounces (13 g) of garlic, a quarter of a cup of thinly sliced onions, and a small amount of salt to the vegetable oil in the skillet.Cook the peppers for 3 minutes when you stir the mixture occasionally.If the peppers stick to the skillet, turn the burner up to medium-high.To get 1/3 cup (115 g) of sliced onions, you'll need about 4 cloves of garlic.
Step 3: The mixture should be put in the water for 20 minutes.
The burner should be turned down to medium-high heat if you add 2 cups of water.Almost all of the water has evaporated or been absorbed when you cook the peppers.While the peppers are cooking, keep the skillet lid off and stir them occasionally to prevent them from sticking to it.
Step 4: For 15 seconds, blend the cooled mixture into a blender.
Allow the pepper mixture to cool for 30 minutes after you turn off the burner.Put the lid on it and transfer it to a blender.If you want to make the sauce smooth, blend it for 15 seconds.You can use a food processor if you don't have a blender.
Step 5: It is possible to blend in 1 cup of white vinegar.
While you blend the hot sauce, open the pour spout in the top of the blender's lid and slowly pour in 1 cup of white distilled vinegar.Add 4 cup of freshly squeezed lime juice for a slight flavor.There is a slightly sweet, fruity flavor in apple cider vinegar.
Step 6: Store the sauce in a bottle.
Add more water, salt, or water to the hot sauce if you like it.Set a fine-mesh strainer over the measuring jug and strain the sauce.Put the sauce in a glass bottle and keep it there for a while.There is a bottle that holds 2 cups.After a few weeks in the fridge, the flavor of the sauce improves.The homemade hot sauce can be kept in the fridge for up to 6 months.
Step 7: Put 1 pound of chilies into a blender.
Pick your favorite chilies and you can change the flavor of your hot sauce.Use 1 pound of a single type of chili pepper or mix several to create a unique blend.Red hot sauce can be made using red bell peppers, cayenne peppers and red habaneros.Green hot sauce is made with green bell peppers, jalapeos, and poblanos.
Step 8: Put the chili peppers in a bowl.
You can use kosher salt or table salt.The base of the brine that ferments the chili peppers is made from salt.The chilies should be put in the blender with the lid on.If you don't have kosher salt, use table salt.
Step 9: Store the puree in a jar at room temperature for 12 hours.
Slowly pour the chili pepper puree into the jar.Put a lid on the jar and screw it on.Leave the pepper mixture to ferment for 12 hours after setting the jar on the counter.You can add other flavors to the mixture.Add a sliced onion or 4 cloves of garlic.
Step 10: For at least one day, ferment it with 1 2 c of white vinegar.
Remove the lid and pour distilled white vinegar.Put the lid back on the sauce.Leave the sauce at room temperature for at least one day or a week.If you want the hot sauce to have a slightly fruity flavor, use apple cider vinegar.The sauce gets stronger the longer it ferments.
Step 11: When it's smooth, blend the sauce into a blender.
If you want, you can taste the hot sauce.If it is, transfer the sauce to a blender and blend it for about a minute so it's completely smooth.If you don't have a food processor, use a blender.
Step 12: The sauce can be poured through a fine-mesh strainer.
Put a strainer in a large bowl or jug in the sink.The smooth, thin sauce should drain into the bowl when the sauce is poured into a strainer.If you want your sauce to be thick, skip this step.
Step 13: Put the sauce in a bottle.
Put a funnel in the glass bottle to make it easier to pour the sauce.Attach the lid to the bottle by pouring hot sauce into it.The sauce might separate over time if you shake it.The hot sauce can be kept in the fridge for up to 4 months.
Step 14: For 1 to 2 minutes, toast 2 cups of dried chili peppers in a skillet.
Turn the burner to medium-high after setting a deep skillet on the stove.Don't put oil in the skillet if you add 2 cups of lightly crushed and dried chili peppers.Put the peppers in a pot and heat them up.The dried chilies will steam in the skillet if you don't rinse them.You could use ancho or poblanos if you wanted.If you are short on time, skip this step.
Step 15: To cook in the skillet, add water, white vinegar, garlic powder, and salt.
Put in 1 cup of water and 1 Cup of vinegar.Stir in 3 g of garlic powder and 6 grams of salt.There is a ratio of water and vinegar.If you want a thicker sauce, leave out the water and use 2 cups of vinegar.For a milder sauce, use all water.If you want the sauce to have a richer flavor, add a few cloves of garlic or an onion.
Step 16: Bring the sauce to a boil for 15 to 20 minutes.
The burner should be turned to medium so that the sauce can be stirred every few minutes.The chili peppers are in the sauce.They are easier to blend.The burner should be turned to medium-low if the sauce begins to boil.
Step 17: When it's smooth, blend the hot sauce.
Carefully pour the mixture into a food processor after the burner is turned off.Put the lid on the blender and make a smooth sauce.The sauce can burn your skin if you transfer it to the blender.
Step 18: If you like it, you can add more water, salt, or vinegar.
Do you want to change the flavor of the hot sauce?Add a little more to the sauce.Thin the sauce with a little water if it's too thick or spicy.You can give your sauce a slight citrus flavor by squeezing in lemon, lime, or orange juice.
Step 19: The hot sauce should be put into a bottle.
The sauce should be kept cool in the room.If you want a thinner sauce, pour it through a fine-mesh strainer.Put a funnel into a glass bottle and pour hot sauce into it.The bottle should hold at least 2 cups.
Step 20: You can keep your sauce in the fridge for up to 2 months.
You should keep the bottle in the fridge until you are ready to use it.It's a good idea to shake the bottle before pouring it on the food.Use the sauce within 6 months if you put it in the freezer.