Healthy Hot Sauce
Most bottled hot sauces contain too much sodium. The good news is, it’s easy to make your own—and you can leave out the salt!
- 12 ounces fresh, hot chiles (single type or mixed) stemmed, halved lengthwise, seeded, and chopped
- ½ cup onion chopped
- 1 tablespoon garlic minced
- ½ to 1 cup apple cider vinegar
- In a saucepan, combine the chilies, onion, garlic, and 1⁄4 cup of water over high heat. Cook, stirring, for 2 to 3 minutes. Lower the heat to medium-high, add 1 3⁄4 cups of water and continue to cook, stirring occasionally, for 15 to 20 minutes, or until the chilies are very soft.
- Remove from the heat and let the mixture come to room temperature. Transfer the chili mixture to a food processor and process until very smooth. Add 1⁄2 cup of the vinegar and process to blend. Taste the sauce and add more of the vinegar, if desired, to taste. Transfer the hot sauce to a clean glass jar or bottle and secure with an airtight lid.
- Keep refrigerated. Can be stored in the refrigerator for up to 6 months.
- NOTE: Be sure to use rubber gloves when handling hot chilies and do not touch your eyes.