Ingredients:

  • 250 g Red Cayenne Peppers (stemmed, roughly chopped)
  • 100 g Yellow Onion (roughly chopped)
  • 20 g Garlic Cloves (peeled)
  • 175 mL White Distilled Vinegar (5% acidity)
  • 75 mL Filtered Water
  • 7 g Fine Sea Salt
  • 10 g Granulated Sugar (optional)

Instructions:

  1. Put on rubber or nitrile gloves. Roughly chop all peppers (keeping seeds/membranes), and roughly chop the onion and garlic.
  2. Combine the chopped chiles, onion, garlic, water, salt, and sugar (if using) in a medium stainless steel saucepan. Bring the mixture to a gentle boil over medium heat.
  3. Reduce heat immediately to low and simmer uncovered for 18–20 minutes, stirring occasionally, until the peppers and onions are fully softened and slightly translucent.
  4. Remove the saucepan from the heat and stir in the white distilled vinegar immediately.
  5. Allow the mixture to cool in the pan for 15–20 minutes. Do not blend boiling hot ingredients.
  6. Carefully transfer the entire contents (solids and liquids) to a high-powered blender. Blend on high speed for 1–2 minutes until the mixture is completely smooth and creamy.
  7. Optional: For a smooth texture, press the blended sauce through a fine-mesh sieve using a spatula, discarding any remaining pulp.
  8. Taste the finished sauce and adjust salt or vinegar if necessary. Pour the hot sauce into sterilized bottles using a funnel and store immediately in the refrigerator.