Ingredients:

  • 150 grams Fresh Red Cayenne Peppers, trimmed and rough chopped (use seeds and membranes for heat)
  • 1 large Red Bell Pepper (200 g), rough chopped
  • 1/2 medium White or Yellow Onion (75 g), rough chopped
  • 4 large Fresh Garlic Cloves (20 g), peeled and smashed
  • 1 tbsp Neutral Oil (Vegetable or Canola)
  • 1 cup Distilled White Vinegar (5% acidity)
  • 1/2 cup Filtered Water
  • 1 tsp Fine Sea Salt
  • 1 tbsp Granulated Sugar or Honey

Instructions:

  1. Safety First: Put on gloves. Thoroughly wash and roughly chop all peppers, onion, and garlic. Do not wipe your eyes!
  2. Sauté Aromatics: Heat the oil in the saucepan over medium heat. Add the chopped onions and garlic. Sauté for 3–5 minutes until translucent and fragrant, but not browned.
  3. Add Peppers: Introduce the chopped cayenne and bell peppers. Cook for another 5–7 minutes, stirring occasionally, until the peppers soften slightly.
  4. Add Liquids: Pour in the white vinegar and water. Add the salt and sugar/honey. Stir to combine.
  5. Simmer: Bring the mixture to a low simmer. Reduce the heat and let it gently bubble, uncovered, for 15–20 minutes. The peppers should be very soft, and the sauce should have reduced slightly.
  6. Cool Down (Crucial Safety Step): Remove the pan from the heat. The mixture must cool completely or nearly completely (to room temperature) before blending to prevent explosive pressure buildup. Allow at least 30 minutes, uncovered.
  7. Blend: Carefully transfer the cooled mixture to a high-speed blender. Secure the lid tightly. Start blending on low speed, gradually increasing to high until the sauce is completely smooth and creamy (2–3 minutes).
  8. Strain (For Texture): For a professional, smooth sauce, pass the blended mixture through a fine-mesh sieve set over a bowl, using the back of a spoon to push the pulp through. Discard the remaining skins and seeds. (Skip this step for a thicker, rustic sauce.)
  9. Adjust Seasoning: Taste the finished sauce. Adjust salt or sugar if necessary. If the sauce is too thick, stir in a teaspoon of hot water or vinegar at a time until the desired consistency is achieved.
  10. Sterilise & Bottle: Pour the finished hot sauce into clean, sterilised glass bottles or jars. Seal tightly. Store in the refrigerator where it will last for 3–4 months.