Master Hot Sauce Recipe

Ingredients for Master Hot Sauce Recipe

• 450g stemmed fresh chillies (such as jalapeño, serrano, Fresno, or habanero

• use one variety or mix and match)

• 2 tablespoons kosher salt

• 350ml distilled white vinegar

How to make Master Hot Sauce Recipe

Pulse chillies and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chilli mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavour becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.