Hot Sauce

Instructions

1. 1

   Wash the chili peppers thoroughly and remove the stems. For a milder sauce, slice the peppers lengthwise and remove the seeds and white membranes. For a spicier sauce, leave them intact. Roughly chop the peppers and garlic to ensure even cooking.

2. 2

   Heat the oil in a medium saucepan over medium heat. Add the chopped chili peppers and garlic, stirring frequently for approximately 2–3 minutes, until softened and fragrant. Be careful not to brown or burn the garlic, as this can create a bitter flavor.

3. 3

   Add the vinegar, water, tomato paste, salt, sugar, onion powder, and paprika to the saucepan. Stir until everything is well combined. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for approximately 10–15 minutes, stirring occasionally, until the peppers are tender and the flavors have blended.

4. 4

   Remove the saucepan from the heat and allow the mixture to cool slightly. Carefully transfer the mixture to a heat-safe blender, working in batches if necessary. Vent the blender lid according to the manufacturer's instructions to prevent steam pressure from building up. Blend until the sauce reaches a smooth, uniform consistency.

5. 5

   Pour the blended sauce through a fine-mesh strainer into a clean bowl or container. Use the back of a spoon to gently press the mixture through the strainer, removing any remaining seeds, skins, or pulp. For a thicker, more rustic sauce, you can skip this step.

6. 6

   Transfer the finished hot sauce into a clean, airtight glass jar or bottle. Allow it to cool, then refrigerate promptly. Let the sauce rest in the refrigerator for at least 24 hours before serving to allow the flavors to develop.