Super Easy, Incredibly Delicious Homemade Chili Garlic Hot Sauce
Here’s a super easy and incredibly delicious homemade hot sauce recipe. You can use any combination of hot peppers, I personally like fresh red chili peppers and I grow a ton of them in my backyard garden. I bottled my sauce after 5 days of fermentation, but the flavor and intensity will vary depending on 1) variety of chili peppers you use 2) how long you let the mixture steep. After 5 days I found the sauce deliciously infused with garlic, a pop of tang and balanced heat.
What you need:
- 1lb fresh red chili peppers
- 8 garlic cloves
- 2 shallots
- 1–1/2 cups white distilled vinegar
- 2 tbsp kosher salt
- 1-quart mason jar + cover
- 1/4 tsp xanthan gum (to prevent separation)
- Recycled hot sauce bottles
What to do:
- Destem your chilis, leave the green crowns — they add flavor.
- Toss the chili peppers, garlic, shallots, and salt in a food processor and pulse to make a rough mix.
- Add the mix to the mason jar and cover, let sit overnight.
- The following day, add vinegar into the mix and stir. Cover and let sit anywhere from a day to a week (I bottled my sauce after 5 days). The longer it sits the more flavor develops. Check daily, give the jar a shake. You should see little bubbles at the top of the mix — that means it’s fermenting.
- When the sauce is to your liking, put it through a food mill fitted with the fine disk. This will separate out most of the seeds and tough skins. Then add in the xanthan gum and puree in a blender until smooth.
- The sauce will be frothy after blending so let it rest for 15 minutes before bottling.
- Keep bottled hot sauce in fridge, it’ll last for months.
Check out my website: www.thinkrighteatwell.com
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