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Epicurious

Fresh-Chile Hot Sauce

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Eva Kolenko

For the most vibrant, striking hue, stick with one type of pepper.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

½ pound red chiles (such as Fresno, Holland, or jalapeño)
1 garlic clove, peeled
1 tablespoon kosher salt
¼ cup distilled white vinegar
¼ cup fresh lime juice
2 teaspoons sugar

Special Equipment:

1 layer of cheesecloth

Preparation

  1. Step 1

    Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavor will be).

    Step 2

    Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and secure with rubber band. Let sit at room temperature at least 2 days and up to 5 days to ferment more.

    Step 3

    Transfer hot sauce to blender and blend again, then strain through a fine-mesh sieve into a clean jar. Cover and chill.

    Step 4

    Do Ahead: Hot sauce can be made 6 months ahead. Keep chilled.

Nutrition Per Serving

Per 1 Tbsp.: Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 360
TagsCondimentHot SauceFresno ChileChileVegetableJalapeñoSideGluten FreeDairy FreeVeganVegetarianNut FreeKetoPickle & PreserveBon Appétit
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