Makes 2 1/2 cups
Prep: 15 minutes
Total: 1 1/2 hours
4 ounces|115 grams small red peppers, stemmed and halved lengthwise
1 cup|250 ml white vinegar
1 small garlic clove
1/2 teaspoon kosher salt
1. Soak peppers in vinegar in a saucepan for 1 hour.
2. Place the saucepan on the stovetop and bring to a boil. Reduce the heat to maintain a simmer and cook until the peppers are tender, 10 to 15 minutes. Transfer the mixture to a blender and purée until smooth. Cool completely, then bottle. Hot sauce will keep, refrigerated, for up to 6 months.