Everyday Hot Sauce

Chef: Mia Hackney

Ingredients

• 8 Fresno chillies (115g), stemmed
• 4 banana peppers (115g), stemmed
• 2 guajillo chilli peppers (8g) (or other dried chilli pepper), stemmed
• 12 garlic cloves (35g), peeled
• 1 medium shallot (75g), peeled
• 240ml apple cider vinegar
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• ¼ tsp whole black peppercorns
• 1 tsp sea salt (optional)

Directions

1. Add all ingredients to a small saucepan and bring to the boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
2. Carefully pour the mixture into the Vitamix container and secure the lid.
3. Start on the lowest speed, then quickly increase to the highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
4. Strain the hot sauce into clean container(s) using a mesh sieve.
5. Seal with lids and refrigerate for 2–3 weeks.

Recipe Notes

• This is a great base recipe for a variety of hot sauces. Use the same ratio of any chilli peppers to adjust heat level.
• Experiment with different vinegars or adjust the honey to taste.
• If stored in sterilised jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.