Vinegar-free Hot Sauce
This hot sauce is great on everything! By omitting vinegar, the flavor of fresh red hot chili peppers gets to shine through. It also allows you to enjoy hot sauce without the dehydrating and corrosive effects of acetic acid found in vinegar. Experience the heat and healing properties of the ingredients in this sauce!
Bite-Sized History
It’s hard to imagine Asian cuisine without chili peppers, but they are actually indigenous to Central and South America. It wasn’t until the Columbian Exchange in the 15th century that chili peppers made their way to Europe, and subsequently to Asia and Africa.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Red Hot Chili Peppers | 10 |
| Onion, small | 1 |
| Garlic | 3 cloves |
| Lemon | 1 |
| DRY GOODS | |
|---|---|
| San Marzano Tomatoes | 2 tomatoes from a can |
| Olive Oil | 2 tablespoons |
| SPICES | |
|---|---|
| Sea Salt | 1 teaspoon |
Cooking Tips
The steam released from cooking peppers can be irritating to the throat. If you’re sensitive, try sautéing the peppers over low heat until they’re soft. Alternatively, you can place the chopped peppers on a baking sheet with oil and roast them in the oven until they soften, being cautious when opening the oven.
You can also make prepping the ingredients faster but putting the onion, garlic, and peppers in a food processor instead of chopping by hand.
Final Thoughts
You’ll only need two San Marzano tomatoes from a can for this recipe. Use the leftovers in my Chana Masala, Vegan Chili Soup, or Vegan Jambalaya recipes!
You May Also Like
If you’re avoiding vinegar, check out my Vinegar-free Italian Dressing – it’s bright, tangy, and perfect for salads or drizzling over roasted veggies.
Vinegar-free Hot Sauce
Equipment
- Blender
Ingredients
- 10 red hot chili peppers chopped, seeds (mostly) removed
- 2 San Marzano whole tomatoes from a can
- 1 onion small, yellow or white, chopped
- 3 cloves garlic chopped
- 2 tablespoon olive oil divided
- 1 teaspoon sea salt
- 1 lemon juiced
Instructions
Prep Ingredients
- Remove the membrane from the chili peppers and discard most of the seeds, leaving a few for heat. Roughly chop the peppers by hand or food processor.10 red hot chili peppers
- Open the can of San Marzano tomatoes and add 2 whole tomatoes to the blender.2 San Marzano whole tomatoes
- Add the sea salt and lemon juice to the blender.1 teaspoon sea salt, 1 lemon
- Chop the onion and garlic by hand or food processor.1 onion, 3 cloves garlic
Cook Onion and Garlic
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and garlic. Sauté for 3–4 minutes, or until fragrant.
- Transfer to the blender.
Cook Chili Peppers
- Add 1 tablespoon of olive oil to the same pan.
- Add the chopped chili peppers and sauté for 5–7 minutes, or until soft.Tip: Steam from chili peppers can irritate your throat — optionally roast in oven until soft if sensitive.
- Transfer to the blender.
Blend the Sauce
- With all the ingredients in the blender, blend until completely smooth.Note: If your blender isn’t high-speed, strain the sauce before bottling for a smoother texture.
Cool and Store
- Let the sauce cool at room temperature for 30 minutes.
- Once cooled, pour into a clean, airtight bottle or jar.
- Refrigerate and use within 2 weeks.