Easy Homemade Hot Sauce

• servings: 1 serving
• active time: 10 minutes
• total time: 10 minutes

Ingredients

226g (8oz) chili peppers, tops removed and coarsely chopped

2-3 garlic cloves, peeled

6g (1 tsp) coarse kosher salt*

1/4 cup water

1/4 cup apple cider vinegar, white wine vinegar, or rice wine vinegar

Directions

Add the peppers, garlic cloves, salt, and water in a food processor. Process until you reach the texture of a chunky salsa.

Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24-48 hours.

After 1-2 days, stir in the apple cider vinegar. Leave on the counter, covered with a cheesecloth for 5-7 days (if you have time, go the full week!).

After 1 week, transfer to a blender and purée until smooth. If it's very thick add more water (and/or vinegar to taste) to thin. Optional: strain the sauce through a mesh strainer or cheesecloth lined strainer. Squeeze out all the juice from the remaining pulp. Straining will make a thinner sauce, so wait to thin the sauce if you are straining it.

Transfer to a clean jar or hot sauce bottle and refrigerate. It will last for several months.

Separation is normal, shake before use.