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.
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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