This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.
Recipe information
Yield
Makes about 2 1/2 cups Servings
Ingredients
1
2
1
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Preparation
Step 1
Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
Step 2
Stir in vinegar and loosely screw on lid. Let chile 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 flavor becomes.)
Step 3
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.)
Step 4
DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.