If you're like me and enjoy hot sauce, you'll love this recipe for homemade Chili Sauce / Hot Sauce (Tuong Ot). Warning: this Chili Sauce is next-level hot because it's made with Ghost Peppers (also called Bhut Jolokia). These chili peppers are insanely spicy and delicious if you can take the heat. (See below for other pepper substitutes.) My Chili Sauce recipe does not have a lot of vinegar like some hot sauces. It's just a tad tart with a hint of sweetness. Made with all fresh ingredients, this Chili Sauce has a beautiful all-natural red color, smooth consistency and hearty thickness. Skip the store-bought stuff and give this homemade sauce recipe a try!
Remove the core and seeds from the red bell pepper and discard. Chop the red bell pepper. Transfer into a medium saucepan.
Cover with a lid and bring to a boil over Medium High heat. When it comes to a boil, give everything a quick stir. Cover again and cook on Low heat until the peppers are soft, approximately 8-10 minutes. Let cool on the stove for 5 minutes.
Taste the sauce. Add more water or vinegar, sugar or salt if desired. Blend again for 10 seconds.
Transfer the sauce into small jars. Cover tightly with lids and refrigerate until ready to enjoy.
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