If you are like me you believe that hot chilies are one of the four basic food groups. It is a rare day when I don’t use some sort of hot sauce, salsa or chili relish. My garden this year is almost entirely made up of hot chilies. Today I picked so many chilies I decided it was a perfect opportunity to make some awesome hot sauce. A simple hot sauce is surprisingly easy and quick to make. What I like about a simple chili sauce is that it’s a great representation of the chilies used. If you make it with jalapeños, it tastes like jalapeños. If you make it with cayenne, it tastes like cayenne. It also doesn’t hurt that it’s easy and quick!
Quick Hot Chili Sauce
Makes 2 cups
8 ounces garden fresh hot chilies
2 ounces white onion (about ¼ of an onion)
3 cloves garlic (about ½ ounce)
1 ½ cups red wine vinegar
½ cup water
1 lime (juice of)
1 lemon (juice of)
2 teaspoons salt
- Wash the chilies well and then cut the tops off (it’s good to wear gloves for this process). Cut them into rough slices (doesn’t have to be perfect as you will be pureeing later). Put in to a pot that will hold all ingredients, but that is not too big.
- Rough chop the onion and garlic and add to the pot.
- Add all remaining ingredients, put on the stove and bring to a boil. Once a boil is reached turn to a simmer and simmer for 12 minutes.
- Carefully put in a blender (it’s good to have a blender that has a variable control). Start on low and gradually turn up to high. Liquefy the mixture (this may take a few minutes in the blender).
- If your blender did not do the job it is ok to strain the sauce. If you have a good blender you should not need to strain.
- Chill the sauce right away. It will keep in the cooler for a few weeks. The sauce has a high vinegar content and therefor a good shelf life.
Thyme for some heat!