Prep 5 mins
Cook 1 hr
Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too.
- 12 red chili peppers
- 1 small green pepper
- 1 garlic clove, chopped
- 1 medium onion, chopped
- 2 (6 ounce) cans tomato paste
- 4 tablespoons vinegar (I use cider vinegar)
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.
- Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .
- Cook over medium low heat for about an hour, stirring occasionally.
- Store in a non-reactive bowl in the refrigerator -- simple huh?
This tastes okay - my husband summed it up when he noted it was just like tomato paste. The flavor is not nearly as fiery as hoped and the texture/consistancy is certainly that of a paste, not even close to a sauce. We'll use up what we made but won't make this one again.
I love this hot sauce! I have found myself adding it to a variety of dishes. It is a wonderful addition to plain rice and even scrambled eggs. I also have used it in place of salsa for tacos and burritos. I just love this stuff! I used dried red chilies for the sauce. This recipe is outstanding. Thank you so much for posting!!!
This is real nice paste with a flavor that reminds me of Sambaal Oolek chili paste. I have used it in both Chinese and Mexican dishes to add heat because I find Tabasco too vinegary. This is a nice superior sub for it. Thanks Janet!