Lunch: Dan's Patented Hot Sauce

Ingredients

2 garlic cloves
1/4 medium onion
7 Fresno chile peppers
1 teaspoon olive oil, for coating the peppers, onion, and garlic
1/2 cup plus 1 teaspoon white vinegar
1 1/4 teaspoons granulated sugar
3/4 teaspoon sea salt
1/2 small habanero pepper

Instructions

Preheat oven to 425 degrees F. Leave the skins on the garlic cloves, but crack them slightly so they won't pop while roasting. Slice the quarter onion into large chunks and separate the pieces. Place garlic cloves, whole Fresno peppers, and onions on a baking sheet and lightly coat with olive oil. Roast for 15 to 20 minutes, checking every 10 minutes, until pepper skins are blistering and browning in spots. Remove from oven. Remove stems from peppers and garlic skins from garlic, and place the peppers, garlic, and onions in a nonreactive saucepan with the vinegar, sugar, sea salt, and habanero. Bring to a simmer over medium heat, then reduce heat to low and let simmer for 5 to 8 minutes. Empty all ingredients into a high-powered blender or food processor and blend until ingredients are fully incorporated. Transfer to a glass jar and let cool before sealing. Keep in air-tight container in fridge. Enjoy liberally!
NotesWhen blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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