Unleash the Heat: A Quick and Easy Hot Sauce Recipe
Time-Saving Tip: Blend Those Chiles Whole!
When it comes to hot sauce, CHOW’s resident spice aficionado, Chris Rochelle, knows a thing or two about packing a punch. His secret? Skipping the tedious step of seeding 24 serrano chiles and blending them whole instead. The result is a bold, fiery sauce that’s ready in no time.
Flavor Profile: A Balance of Freshness and Savoriness
To give his hot sauce a fresh twist, Chris adds a splash of cider vinegar and a squeeze of lime juice. Meanwhile, garlic and onion powder bring a savory depth to the mix. This potent combination is perfect for topping braised meats like pulled pork.
The Waiting Game: Let the Flavors Meld
While this hot sauce is ready to devour immediately, its flavors will meld together beautifully after 2 or 3 days. Simply refrigerate it in a container with a tightfitting lid, and you’ll be rewarded with a smoother, more complex taste experience.
Recipe Breakdown
Yield: About 2 cups
Difficulty: Easy
Total Time: 5 minutes
Ingredients:
- 24 serrano chiles, stemmed
- 1/4 cup plus 2 tablespoons cider vinegar
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup water
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon kosher salt
Blending 101: A Simple 2-Step Process
- Add all the ingredients to a blender and blend for about 30 seconds. Stop, scrape down the sides with a rubber spatula, and continue blending until smooth – about 30 seconds more.
- Transfer the hot sauce to a container with a tightfitting lid and refrigerate for up to 2 weeks.
Leave a Reply