Introduction: Pickled Thai Chili Hot Sauce

I was on a pickling kick and got a little crazy with pickling big batches of Thai chilies and Habaneros. They are rather difficult to stomach just eating on their own so I was left with a problem of what to do with them. Easiest solution was making tons of Hot Sauce!

Step 1: Gather and Prep Ingredients

Gather and prepare your ingredients to be blended together

The onions I don't add until later.

You can play around with the quantities and add what ever you want to the recipe. This is just the basic foundation.

Ingredients :

Heirloom Tomato (I used only half for this batch)

Red Bell Pepper (Used only half for this batch)

4 Garlic Cloves (too taste so you can add as much or little as you want)

Thai peppers (how hot can you go? I added about 20 for this batch and it kicks my butt)

2 tsp Salt

Yellow onion (Only used half)

2/3 cup Vinegar (I used the brine that the peppers were pickled in, you could just use apple cider vinegar or what ever you prefer)

Step 2: Blend the Ingredients

Add all the ingredients to your container and blend until a liquid consistency.

Step 3: Sautee the Onions and Reduce the Sauce

I sautéed the onions prior to adding the sauce. Keep the pot on medium heat and reduce the sauce for 20-30 minutes. This will let the flavors mix together for a great flavor.

Step 4: Blend One More Time

Blend the sauce again once it's cooled down to get the onions down to the same consistency.

Step 5: Bottle and Enjoy!

Add to a bottle and you're ready to spice up all your dishes.

I keep this refrigerated

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