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vinegar free hot sauce with red hot chili peppers

Vinegar-free Hot Sauce

This hot sauce is vinegar-free, allowing the flavor and healing properties of red hot chili peppers to shine through!
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish

Equipment

  • Blender

Ingredients
  

  • 10 red hot chili peppers chopped, seeds (mostly) removed
  • 2 San Marzano whole tomatoes from a can
  • 1 onion small, yellow or white, chopped
  • 3 cloves garlic chopped
  • 2 tablespoon olive oil divided
  • 1 teaspoon 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, 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 whole tomatoes, 1 teaspoon sea salt, 1 lemon
  • Store in airtight bottle or jar. Good for at least 2 weeks.
    **Wash hands thoroughly after handling hot peppers.