Homemade Asian Hot Sauce with Thai Peppers
Makes 20 oz
A smooth, tangy Thai chili sauce made from roasted peppers and garlic, finished with vinegar and bottled hot for storage.
| prepPreheat oven to 450°F / 230°C | ||||||
| 450 g Thai peppers | Roast peppers 450°F / 230°C until charring | Blend peppers, garlic, water, sugar & hoisin until smooth | Add both vinegars, blend | Mill on finest setting, pour into saucepan | Heat to 180°F / 82°C or above | Bottle hot, cap & invert 5 min to seal |
| 4 cloves garlic | Roast garlic until softened | |||||
| 180 ml water | ||||||
| 55 g brown sugar | ||||||
| 1 teaspoon hoisin | ||||||
| 240 ml rice vinegar | ||||||
| 240 ml white vinegar | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.