Everyday Hot Sauce
An all-purpose hot sauce recipe for dipping, coating, drizzling, and marinating!
Ingredients
- 115 g (8 ) Fresno chili, stemmed
- 115 g (4 ) banana peppers, stemmed
- 8 g (2 ) guajillo chile pepper [or other dried chili pepper], stemmed
- 35 g (12 ) garlic cloves, peeled
- 75 g (1 medium) shallot, peeled
- 240 ml (1 cup) apple cider vinegar
- (1 Tablespoon) honey
- (1 Tablespoon) Worcestershire sauce
- (¼ teaspoon) whole black peppercorns
- (1 teaspoon) kosher salt, optional
Directions
- Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Carefully pour ingredients into the Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.
Chef's Notes
- This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
- Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.
Ingredients
- 115 g (8 ) Fresno chili, stemmed
- 115 g (4 ) banana peppers, stemmed
- 8 g (2 ) guajillo chile pepper [or other dried chili pepper], stemmed
- 35 g (12 ) garlic cloves, peeled
- 75 g (1 medium) shallot, peeled
- 240 ml (1 cup) apple cider vinegar
- (1 Tablespoon) honey
- (1 Tablespoon) Worcestershire sauce
- (¼ teaspoon) whole black peppercorns
- (1 teaspoon) kosher salt, optional
Directions
- Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Carefully pour ingredients into the Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.
Chef's Notes
- This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
- Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.
Ingredients
- 115 g (8 ) Fresno chili, stemmed
- 115 g (4 ) banana peppers, stemmed
- 8 g (2 ) guajillo chile pepper [or other dried chili pepper], stemmed
- 35 g (12 ) garlic cloves, peeled
- 75 g (1 medium) shallot, peeled
- 240 ml (1 cup) apple cider vinegar
- (1 Tablespoon) honey
- (1 Tablespoon) Worcestershire sauce
- (¼ teaspoon) whole black peppercorns
- (1 teaspoon) kosher salt, optional
Directions
- Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Carefully pour ingredients into the Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep refrigerated for 2 to 3 weeks.If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.
Chef's Notes
- This is a great base recipe for a variety of hot sauces. Use the same ratio of any chili peppers to adjust heat level. Experiment with different vinegars or try adding more (or less) honey!
- Homemade sauces with fresh ingredients like this one are a healthy way to add a punch of flavor to dishes without adding extra fat and salt.