Red Hot Sauce

1. 1

   Mince garlic and onion in a food processor/blender.

2. 2

   Coarsely mince chilli in blender.

3. 3

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

4. 4

   Saute for 3 minutes.

5. 5

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

6. 6

   * Optional step * Add another half cup of water.

7. 7

   Then transfer mixture to a crockpot or slow cooker and simmer on low for up to 8 hours.

8. 8

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

9. 9

   Puree mixture in a blender til smooth.

10. 10

    With blender still running add vinegar through feed tube in a steady stream.

11. 11

    Season to taste.

12. 12

    Strain through a fine metal sieve and funnel into steralized bottles or jars, secure with airtight lids and store in refrigerator.

13. 13

    Lasts up to 6 months, best after 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.