Homemade Hot Sauce
Homemade Hot Sauce
Ingredients
- 150 g red chilies
- 150 g carrots
- 50 g garlic
- 100 g onion
- 25 g ginger
- 10 g salt
- 10 g sugar
- 100 ml white vinegar
- 50 ml water
Instructions
- 1
Prepare the vegetables: Cut the red chilies into pieces. Chop the carrots into smaller pieces. Peel and chop the garlic cloves. Peel and chop the onion. Peel and chop the ginger.
⏱️ 15 min
- 2
Combine and cook (first stage): Add all the chopped ingredients (red chilies, carrots, garlic, onion, ginger) to a cooking pot. Add 10g of salt and 10g of sugar to the pot. Pour in 100ml of white vinegar and 50ml of water. Place the pot on medium heat and cook for 15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min
- 3
Cool and blend: Remove the pot from the heat and let the mixture cool down completely. This may take at least 1 hour. Once cooled, transfer the mixture to a blender. Blend until the mixture is completely smooth.
⏱️ 60 min
- 4
Strain the sauce: Place a fine-mesh sieve over a clean bowl or back into the pot. Pour the blended mixture into the sieve. Using a spatula, press the pulp against the sieve to extract as much liquid as possible, leaving behind the solids.
⏱️ 5 min
- 5
Cook (second stage) and bottle: Return the strained liquid (the hot sauce) to the pot. Cook on low heat for 10 minutes, stirring occasionally, until it reaches the desired consistency. Carefully pour the finished hot sauce into a clean bottle for storage.
⏱️ 10 min
Kitchen Tools
Homemade Hot Sauce
- 150 g red chilies
- 150 g carrots
- 50 g garlic
- 100 g onion
- 25 g ginger
- 10 g salt
- 10 g sugar
- 100 ml white vinegar
- 50 ml water
Instructions
- 1
Prepare the vegetables: Cut the red chilies into pieces. Chop the carrots into smaller pieces. Peel and chop the garlic cloves. Peel and chop the onion. Peel and chop the ginger.
⏱️ 15 min - 2
Combine and cook (first stage): Add all the chopped ingredients (red chilies, carrots, garlic, onion, ginger) to a cooking pot. Add 10g of salt and 10g of sugar to the pot. Pour in 100ml of white vinegar and 50ml of water. Place the pot on medium heat and cook for 15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min - 3
Cool and blend: Remove the pot from the heat and let the mixture cool down completely. This may take at least 1 hour. Once cooled, transfer the mixture to a blender. Blend until the mixture is completely smooth.
⏱️ 60 min - 4
Strain the sauce: Place a fine-mesh sieve over a clean bowl or back into the pot. Pour the blended mixture into the sieve. Using a spatula, press the pulp against the sieve to extract as much liquid as possible, leaving behind the solids.
⏱️ 5 min - 5
Cook (second stage) and bottle: Return the strained liquid (the hot sauce) to the pot. Cook on low heat for 10 minutes, stirring occasionally, until it reaches the desired consistency. Carefully pour the finished hot sauce into a clean bottle for storage.
⏱️ 10 min