Vinegar-free Hot Sauce
This hot sauce is vinegar-free, allowing the flavor and healing properties of red hot chili peppers to shine through!
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.
Notes
Safety: Wash hands thoroughly after handling hot peppers or wear gloves.