Makes: 4 cups
Prep time: 20 minutes
Total time: 50 minutes
10 ounces|290 grams red cayenne peppers, seeded and roughly chopped
5 ounces|140 grams whole garlic cloves, peeled
4 cups|1 liter red wine vinegar
1 tablespoon plus 2 teaspoons granulated sugar
1 tablespoon kosher salt
1 ¾ teaspoons|1 ½ grams instant dashi
¼ teaspoon citric acid
⅛ teaspoon xanthum gum, optional*
- In a food processor, buzz peppers and garlic as fine as the machine will do it.
- Place the vinegar, sugar, salt, dashi, and citric acid in a large non-reactive stock pot with the peppers and garlic. Bring to a low simmer and cook for 25 to 30 minutes. Remove from heat and cool slightly.
- Once the mixture has cooled slightly, blend until smooth. If using an immersion blender, with the motor still running and using a sifter, gradually sheer in the xanthum gum (if using). If using a tabletop blender, blend in batches and sheer in xanthum gum on the last billy, then mix all hot sauce back together. Shelf life 2 years. Best kept cold.
*If not using xanthum gum, the hot sauce will separate but the flavor will be the same.
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