Homemade Hot Sauce
Homemade Hot Sauce might be a good recipe to expand your sauce collection. For 46 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 55 calories, 1g of protein, and 3g of fat each. A mixture of white distilled vinegar, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 1560 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 2 hours. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. If you like this recipe, take a look at these similar recipes: Homemade Hot Pepper Sauce {Tastes Better Than Frank’s Red Hot Sauce!}, Homemade Hot Sauce, and Homemade Hot Sauce.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 cup diced onion
2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)
2 teaspoons salt
1-3 teaspoons sugar
1 pound tomatoes, diced (about 3 cups)
1 cup distilled white vinegar.jpg)
Equipment:
sauce pan
food processor
wooden spoon
blender
sieve
bowl
Cooking instruction summary:
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
Step by step:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.Reduce heat to medium.
3. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.)
4. Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Information:
covered percent of daily need
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