Vinegar-free Hot Sauce
This hot sauce is great on everything! By omitting vinegar, the flavor of fresh red hot chili peppers gets to shine through. It also allows you to enjoy hot sauce without the dehydrating and corrosive effects of acetic acid found in vinegar. Experience the heat and healing properties of the ingredients in this sauce!
Bite-Sized History
It’s hard to imagine Asian cuisine without chili peppers, but they are actually indigenous to Central and South America. It wasn’t until the Columbian Exchange in the 15th century that chili peppers made their way to Europe, and subsequently to Asia and Africa.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Red Hot Chili Peppers | 10 |
| Onion, small | 1 |
| Garlic | 3 cloves |
| Lemon | 1 |
| DRY GOODS | |
|---|---|
| San Marzano Tomatoes | 2 tomatoes from a can |
| Olive Oil | 2 tbsp |
| SPICES | |
|---|---|
| Sea Salt | 1 tsp |
Cooking Tips
The steam released from cooking peppers can be irritating to the throat. If you’re sensitive, try sautéing the peppers over low heat until they’re soft. Alternatively, you can place the chopped peppers on a baking sheet with oil and roast them in the oven until they soften, being cautious when opening the oven.
Final Thoughts
You only need two San Marzano tomatoes from a can for this recipe. You can use any leftovers in another dish, such as my Chana Masala linked below. Alternatively, you can freeze the extras to use later in vegetable broth or soup.
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Vinegar-free Hot Sauce
Equipment
- Blender
Ingredients
- 10 Red Hot Chili Peppers chopped
- 2 San Marzano Tomatoes from a can
- 1 Onion, small chopped
- 3 cloves Garlic chopped
- 2 tbsp Olive Oil divided
- 1 tsp Sea Salt
- 1 Lemon juiced
Instructions
- Prepare all your ingredients:Remove the membrane from the chili peppers and discard most, but not all, of the seeds. Chop the peppers roughly.Open a can of San Marzano tomatoes and put 2 whole tomatoes in a blender. Chop onion and garlic.Measure sea salt.Juice the lemon.
- Sautee onion and garlic in 1 tbsp of olive oil over medium heat. Cook for 3-4 minutes or until fragrant. Add to blender.1 Onion, small, 3 cloves Garlic
- Sautee peppers in 1 tbsp of olive oil over medium heat. Cook for about 5-7 minutes or until soft. Add to blender.*Caution: the steam released from cooking the peppers can be irritating to the throat. Slow cook at a lower heat for longer if you're sensitive.10 Red Hot Chili Peppers
- Add the rest of the ingredients to the blender and blend until smooth. If you do not have a high-speed blender, you may need to strain the sauce before bottling.2 San Marzano Tomatoes, 1 tsp Sea Salt, 1 Lemon
- Store in airtight bottle or jar. Good for at least 2 weeks.**Wash hands thoroughly after handling hot peppers.