Some like it hot. And if you’re one of those people, then you will appreciate this spicy sauce. If you can handle it, that is… Trust me when I say this is not your typical tobasco or sriracha, but is basically like the goddess Pele is pouring pure molten lava in your mouth. In other words, I tread lightly when using it. Only a drop or two is more than enough to kindle the fire.
I love when our cayennes are in season, because we end up harvesting hundreds of them and preserving them in vinegar. Then we experimented with making this blended sauce, and now we are hooked. It’s simple and lasts a very long time, especially when refrigerated. You can also make a dilution of this sauce for a milder effect, which I will provide the details for at the end of the recipe.
Enjoy, but your tongue has been forewarned.
- 1 1/2 cup fresh cayenne peppers
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 2 cloves garlic
- 1 tsp salt
- 1/2 cup sugar
- Food processor or Vitamix
- Small jar
Place all of the ingredients together in a food processor or Vitamix and pulse until well blended. Spoon into a small jar and refrigerate.
For making a dilution, take a little bit of your chili sauce concentrate and blend in a food processor with one carrot. Keep this sauce in a separate jar, refrigerate, and try to use within 2 weeks.