Inspired by his latest issue of MAKE magazine, the Precise Kitchen Elf requested that we make our own hot sauce. Done. Though the magazine was the inspiration, the recipe is our own.
- 2 pounds fresh peppers (I had shishitos, red jalapenos, and more)
- 3 whole garlic cloves
- 1 T salt
- 1 1/2 C white vinegar
Wash and dry your peppers. Lay them on a parchment or silicone mat-lined baking sheet and preheat the oven to 350 degrees F. Roast for 40 minutes - until the peppers are shriveled and golden.
Once roasted, pull the stems from the peppers.
Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.
Transfer sauce to a jar and cover with a cheesecloth. Allow to sit in the pantry; the longer it sits, the deeper the flavor that develops.
We left ours for about 11 days. Blend the sauce smooth again. Test the sauce and adjust the salt to taste.