BANGIN Homemade Hot Sauce Recipe Made With Dried Chile Peppers

fresh chili peppers

🥗Healthier: dried chili peppers

💰Cheaper: cayenne pepper

Dried peppers can be lower in calories and cayenne is often cheaper.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often more affordable and adds a unique flavor.

garlic

💰Cheaper: garlic powder

Garlic powder is a budget-friendly alternative with a longer shelf life.

Rinse the dried arbol chilies under running cold water and let them air dry.

Cut off the stems of the chilies and leave the seeds in the pods.

Zest the limes to get about 1.5 tablespoons of zest, then juice the limes later.

Pick the leaves off the fresh oregano stems without chopping them.

Cut the root end off the garlic cloves, smash them to remove the paper layer, and cut each clove in half.

Cut the root end off the shallot and cut it into six pieces.

Toast the chilies and cumin seeds in a large saute pan over medium-low heat, stirring frequently to avoid burning, until fragrant and slightly colored.

Add the garlic, shallot, 2 cups of water, 1/2 cup of distilled white vinegar, and lime zest to the pan, and bring to a boil while stirring frequently.

Once boiling, add a pinch of salt, cover the pan, reduce heat to medium-low, and set a timer for 15 minutes to blanch the ingredients.

After 15 minutes, add the oregano, cover again, and set another timer for 5 minutes, for a total of 20 minutes of cooking.

Check that the garlic is soft and the chilies are bendable without snapping.

Blend all the ingredients in a NutriBullet container, adding enough liquid to level with the ingredients, adjusting for desired thickness.

Strain the blended sauce through a fine mesh strainer into a glass mixing bowl, discarding the seeds left behind.

Squeeze the juice from the two limes into the strained sauce, which is about 1 tablespoon of lime juice.

Add 1/4 cup of brown sugar to the sauce and whisk gently to dissolve and incorporate the lime juice.

Store the hot sauce in mason jars or hot sauce bottles, ensuring they cool completely before capping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary