The Homemade Pantry'S Hot Sauce
- 1 pound mixed hot chiles
- 1 cup distilled white vinegar
- 1 tablespoon salt
- 1 tablespoon lime juice (from 1/2 lime)
- 2 tablespoons honey
- Preheat your broiler (on a medium setting, if it has one), and set a rack 10 inches from the top of the oven. Line a baking sheet with aluminum foil or parchment.
- Lay the chiles on the sheet and puncture each with a fork. Broil until the chiles are black and bubbling, 5 to 10 minutes depending on the heat of your broiler. Flip the chiles with tongs and broil until the other side is black and bubbly.
- Remove the baking sheet from the oven and put all the chiles in a medium bowl. Cover the bowl with plastic wrap. Let sit for 15 minutes, then the chiles will be ready to come right out of their skins.
- Put on your gloves. Slide each chile out of its skin, then remove the stem and as many seeds as you can.
- Transfer the chiles into a food processor or blender and add the vinegar, salt, lime juice, and honey. Blend until smooth, about 1 minute.
- Store covered in the fridge for 6 months.
chiles, white vinegar, salt, lime juice, honey
Taken from www.seriouseats.com/recipes/2012/06/the-homemade-pantrys-hot-sauce-recipe.html (may not work)