Condiment
Homemade Hot Sauce
Sizzling onions, poblanos, and habaneros release their bright heat into olive oil, then tomatoes and vinegar join the pan, simmering until everything softens into a vivid, tangy sauce. Pureed silky and strained, it pours with lively acidity and a customizable kick that wakes up eggs, tacos, and grilled meats.
- Total
- 19 min
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 43
Nutrition per Serving
- Calories
- 12
- Carbs
- 1g
- Fat
- 1g
- Fiber
- 0g
- Sugar
- 1g
- Sodium
- 110mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup diced onion
- 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
- 2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded
- 4 clove garlic, minced
- 1 lb tomatoes, diced (about 3 cups)
- 1 cup distilled white vinegar
- 2 tsp salt
- 1-3 teaspoons sugar
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic, and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, for about 1½ hours.