Everyday Hot Sauce
15-20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos.
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
1 cup distilled white vinegar
Sautee peppers, onions, and garlic in a non-stick sauce pan over medium-high heat for about 15 minutes, until the mixture is tender. BE CAREFUL! This should be done in a well ventilated area.
In a food processor, pulse the sauteed mixture until a thick past is formed. Transfer to a jar or tightly sealed container and let it sit on the counter for 12-24 hours. This will allow the peppers to ferment and really brings out the heat and flavor.
In a food processor (again), add the pepper paste and 1/2 cup of vinegar. Pulse for about 15 seconds. Add remaining vinegar and taste. Season with more salt, if needed. Strain the mixture through a fine mesh sieve and then transfer to a pint jar or bottle. Make sure the container you’re using is air tight. If your sauce is too thick, add water 1 tbsp at a time until desired consistency is reached.
Use in place of Tobasco, Louisiana Crystal, or Frank’s Red Hot.