Red Hot Sauce

Name: Red Hot Sauce
Total time: 2400 s
Cuisine: American
Ingredients: 300 grams Tabasco or Serrano chillies stemmed; 3 clove garlic; 1 medium onion; 3/4 tsp salt; 1 tsp vegetable oil; 2 cup water; 1/2 cup white vinegar

aldo @cook_3041999

Australia

I looked around on the net for an easy recipe. I found many though I'm not keen to blister and peel 10 ounces of chilies; and I don't want any raw garlic or onions in it as I have read if they are not cooked or preserved properly it can cause botulism. So I decided to make Ehmeril Lagasse's version...

Saved

Ingredients

40 mins

300 gramsTabasco or Serrano chillies stemmed
3 clovegarlic
1 mediumonion
3/4 tspsalt
1 tspvegetable oil
2 cupwater
1/2 cupwhite vinegar

Saved

Steps

40 mins

1

Mince garlic and onion in a food processor/blender. Coarsely mince chilli in blender.
2

Combine chilies, garlic, onion, salt and oil in a medium saucepan on high heat.
3

Saute for 3 minutes.
4

Add water and cook for another 20 minutes stirring occasionally, until chilies are softened and water is almost evaporated.
5

* Optional step * Add another half cup of water. Then transfer mixture to a crockpot or slow cooker and simmer on low for up to 8 hours.
6

Remove from the heat, cover and allow mixture to cool to room temperature.
7

Puree mixture in a blender til smooth. With blender still running add vinegar through feed tube in a steady stream.
8

Season to taste. Strain through a fine metal sieve and funnel into steralized bottles or jars, secure with airtight lids and store in refrigerator. Lasts up to 6 months, best after 2 weeks.