Classic Hot Sauce Recipe

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Prep Time 10

Total Time 10

Servings: 16 servings

Calories: 6

8 oz fresh red chili peppers (cayenne, Fresno, or red jalapeño), stemmed and rough chopped
4 cloves garlic, peeled
½ cup distilled white vinegar
1 tsp fine sea salt

Rinse and stem the peppers, leaving seeds and membranes for standard heat.
Put the pepper pieces, garlic, vinegar, and salt into a blender and blend on high until completely smooth, about 45 seconds.
Taste a drop, then blend in a pinch more salt or a splash of vinegar if needed.
Pour into a clean bottle or jar, strain first if you prefer a thin sauce.
Use right away.

For the best flavor, let the sauce rest overnight in the fridge. A little separation is normal, so shake before each use.