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Chili pepper and jalapeño hot sauce
Prep Time
3 mins
Cook Time
15 mins
Total Time
18 mins

This hot sauce is thick and delicious. It's garlicky and not too hot.Perfect for dipping meats, fish and veggies. It's a cross between Frank's and Sriracha.

Course: Dip, Sauce
Cuisine: American, Canadian, International, Mediterranean, Mexican, North American, Portugal, Portuguese, South american, World
Servings: 1 1/2 cups
  • 10 chili peppers, cut in half lengthwise, washed and seeded
  • 10 jalapeño peppers, cut in half lengthwise, washed and seeded
  • 2 tbsp olive oil
  • 2 shallots, sliced thin
  • 5 cloves garlic, minced
  • 1 cup red wine vinegar
  • 1/2 cup apple cider vinegar
  • 2 limes, freshly squeezed
  • 1 tbsp ground cayenne pepper
  • 4 tsp kosher salt
  • 1/2 tsp liquid smoke (we used hickory)
  1. Heat the oil in a large heavy pan or pot on medium heat.

  2. Add the shallots and garlic, and sauté for about 3 minutes or until the shallots soften.

  3. Add the peppers and vinegar and cook for 10 to 12 minutes or until the peppers soften.

  4. Add the heated mixture, lime juice, ground cayenne pepper, salt and liquid smoke to a blender.

  5. Blend until smooth.

  6. Let cool and serve with any dish you normally add hot sauce to.

Recipe Notes
  • We bottled our hot sauce and keep it in the fridge.
  • This sauce can also be used as a marinate.