Little Red Hot Sauce
This beautiful, simple, easy to make hot sauce is addicting! You'll find you'll be putting it on everything from tacos, sauces, nachos, and even your Bloody Marys.
Equipment
- Food Processor or Blender
- Large Sauce Pan or Stock Pot
- Scale
- Bottles for Storing
Ingredients
- 18 oz red jalapeños, sliced in half, stems removed (seeds removed if desired for less heat) halved with seeds and stems removed (or leave seeds in for extra, extra hot)
- 3 ¾ cups water
- ¾ cups apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Combine water and vinegar.
- Add peppers and bring to a boil.
- Simmer until peppers are soft (about 15-30 minutes).
- Remove peppers, reserving the liquid.
- Pulse in food processor until smoothly puréed, adding the reserved liquid as needed for desired consistency.
- Strain the sauce through a strainer for a smooth, glossy finish.
- Stir in lime juice and salt to taste.
- Keep in a bottle in the fridge for up to 6 months.