Prep 20 mins
Cook 20 mins
A hot sauce that is a combination of a few other recipes with items I really like. You can reduce or add Jalapeños to gauge the heat. This is a great way to use tomatos and peppers from the garden. I make the tomato sauce a head a time.
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 6 jalapenos or 6 other small hot chili peppers
- 4 garlic cloves, minced
- 2 cups tomato sauce
- 1 cup distilled red wine vinegar
- 2 teaspoons salt
- 1 -3 teaspoon brown sugar
- Roast the peppers on the grill until they are black. Immediately after you take them off the grill, scape the burned skin. 1/2 them, remove the seeds and dice.
- Heat oil in a large saucepan over medium-high heat. Add onion, peppers, and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomato sauce, red win vinegar, salt and brown sugar to taste. Cook, stirring occasionally, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. Let the sauce cool to room temperature, about 1 1/2 hours.