Captain Rico Live from the bay

Homemade Hot Sauce

Fresh hot chiles simmered with onion, garlic, and water, then blended smooth and balanced with apple cider vinegar. Salt-free, no preservatives, keeps for months in the fridge.

Homemade Hot Sauce
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Prep: 4 min Cook: 20 min Servings: 4

Ingredients

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  • 12 oz fresh, hot chiles , single type or mixed; stemmed, halved lengthwise, seeded, and chopped
  • ½ cup onion , chopped
  • 1 Tbsp garlic , minced
  • 1/2-1 cup apple cider vinegar

Method

  1. In a saucepan, combine the chiles, onion, garlic, and 1/4 cup of water over high heat. Cook, stirring, for 2 to 3 minutes.
  2. Lower the heat to medium-high, add another 1 3/4 cups of water, and continue cooking for 15 to 20 minutes, until the chiles are very soft.
  3. Let the mixture cool to room temperature. Transfer to a food processor and process until very smooth.
  4. Add 1/2 cup of vinegar and pulse to combine. Taste and add more vinegar if needed.
  5. Transfer to a clean glass jar or bottle with an airtight lid. Keep refrigerated for up to 6 months.

Nutrition per serving (estimated)

  • 142 cal
  • 3.1g protein
  • 8.1g fat
  • 12.9g carbs
  • 1.1g fiber
  • 2.9g sugar
  • 680mg sodium
About the ingredients
fresh, hot chiles Capsicum annuum
Fruit of Capsicum plants, used fresh or dried as a pungent vegetable/spice. Contains capsaicin, vitamin C, vitamin A/carotenoids, and vitamin B6. Whole plant fruit, no isolation or additions: canonical WFPB.
onion Allium cepa
Bulb vegetable, eaten raw or cooked. Whole minimally-processed plant food; 'organic' refers to cultivation only. WFPB-canonical.
garlic Allium sativum
Garlic itself is canonical, but extract denotes a concentrated/isolated derivative outside the whole-food canon. Marketed as natural/healthy supplement, hence mistaken-as-WFPB flag.
apple cider vinegar Malus domestica
Vinegar from apple juice double-fermented: sugars to alcohol, then alcohol to acetic acid by Acetobacter. Raw/unfiltered versions retain the 'mother.' A whole-fruit-derived acid used for brightness; no added oil/sugar. Canonical traditional ferment.