If even the most intense heat doesn't intimidate you, this flavourful sauce is for you—yes, it's that hot! To prevent irritation, wear disposable gloves when handling the chilies and avoid touching your eyes and nose.
- Prep time 20 minutes
- Total time 30 minutes
Ingredients
Method
In small skillet, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add chili peppers and 1 cup water; bring to boil. Reduce heat and simmer until chili peppers are tender, about 10 minutes. Let cool for 10 minutes.
In blender, purée chili pepper mixture until smooth. Add vinegar, salt and sugar; blend for 1 minute. Strain through fine-mesh sieve. Pack into sterilized 2-cup canning jar; seal tightly. (Make-ahead: Refrigerate for up to 1 month.)
Tip from The Test Kitchen: When cooking with hot chilies, rinse the dirty dishes and pans with cold water prior to washing. Otherwise, the residual chili juices can irritate your sinuses when they hit hot, soapy water.
Makes about 2 cups.
Nutritional facts per 1 tbsp: about
- Sodium 145 mg
- Sugars 1 g
- Calories 7.0
- Potassium 33 mg
- Cholesterol 0 mg
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 17.0
