The Homemade Pantry'S Hot Sauce

1. 1

   Preheat your broiler (on a medium setting, if it has one), and set a rack 10 inches from the top of the oven. Line a baking sheet with aluminum foil or parchment.

2. 2

   Lay the chiles on the sheet and puncture each with a fork. Broil until the chiles are black and bubbling, 5 to 10 minutes depending on the heat of your broiler. Flip the chiles with tongs and broil until the other side is black and bubbly.

3. 3

   Remove the baking sheet from the oven and put all the chiles in a medium bowl. Cover the bowl with plastic wrap. Let sit for 15 minutes, then the chiles will be ready to come right out of their skins.

4. 4

   Put on your gloves. Slide each chile out of its skin, then remove the stem and as many seeds as you can.

5. 5

   Transfer the chiles into a food processor or blender and add the vinegar, salt, lime juice, and honey. Blend until smooth, about 1 minute.

6. 6

   Store covered in the fridge for 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.