Dried Chili Hot Sauce
by Chef Justus
A simple, go-to hot sauce made with four ingredients. This is my recipe for a basic, no frills hot sauce. It really doesn't have anything going on besides chilis and vinegar, so you can definitely take this recipe and make it your own. You can use different types of chilis for different flavors or heat levels, you can add spices or citrus, you can adjust the ratio of vinegar to water if you prefer more or less acidity, and the list goes on. That being said, I love this plain sauce as-is. Using dried arbol chilis, it has a fast and strong kick of heat, and the high vinegar ratio adds a perfect zing to whatever you put this sauce on. Hope you enjoy.
- Justus
Dried Chili Hot Sauce
Recipe
What you'll need:
- 50 grams Dried Chilis (arbol or japones)
- 2 cups White Vinegar
- 1 cup Water
- 1/4 teaspoon Salt
What you gotta do:
- Put dried chilis in a medium size pot and set the heat to low. Let the chilis toast, but stir constantly and adjust the heat to prevent burning. Once they are toasted and fragrant, immediately add the vinegar and water.
- Increase the heat to medium and let it come up to a simmer. Simmer for 15 minutes.
- Remove from the heat and pour into a blender. Blend until the chilis are incorporated.
- Pour the mixture back into the pot and let it simmer again. It is done when it evaporates to be about 1.5 cups.
- Remove from the heat and pour into blender again. Add salt and blend.
- If desired, run sauce through a strainer to make it smooth.