Fresh hot sauce is easy to make and is an enjoyable process, at least for me. All you need is some veggies and some vinegar. Here’s how I made my most recent batch.
A couple of habanero peppers, a half-dozen red chile peppers, an orange bell pepper, a beefsteak tomato, a yellow onion, a bulb of garlic, some kosher salt, vegetable oil, and white distilled vinegar
Separate the peppers and garlic
I like to cook the peppers last so the garlic has time to really meld with the flavors of the onion and tomato. I sprinkle a hefty amount of kosher salt on the garlic at this point.
First stage of cooking
Glug some vegetable oil over the tomatoes and onions, and let them cook down until the onions are translucent. I like to cook this all up in a pan over my grill, so I don’t turn my kitchen into a big tear gas factory.
Then throw the garlic in
Let it cook for a bit, then throw in the peppers.
Drain the mixture with a slotted spoon
We don’t want to transfer too much cooking oil into our final product, so allow each spoonful to drain some oil back into the pan.
Dump it in the blender
Slosh in enough white vinegar to allow it to blend- adjust for desired consistency.
Pour it in a bottle and you’re finished
I like these plastic squeeze bottles- you can snip the very end to adjust the flow of the sauce. This sauce came out great– very flavorful with a spicy kick at the end.