Fiery with gorgeous red hue this Bird’s Eye Chili Hot Sauce is a keeper. Use as a marinade or drizzle on your egg toast. Great on avocado or turn it into a sticky sauce for chicken wings! There is really endless possibilities and a condiment worth making home.
Chili Hot Sauce with Bird Eye Chili
Making Chili Hot Sauce is so easy and unlike the store bought variety, with the homemade hot sauce you have complete control. You can jack up heat or make it mild.
And with no added preservatives, it’s also healtier.
Based on your liking you can choose whichever chili/ red pepper you want to use.
I chose bird eye chili, cause these were too gorgeous and my husband love spicy hot sauce.
Once you get the hang of making Chili Hot Sauce at home, you just wouldn’t go back to the store bought ones.
Bird’s Eye Chili with Charred Tomatoes and Red Pepper!
Few weeks back, when I came across this super cute bird’s eye chili, the idea of creating my own hot sauce popped immediately.
Knowing how much Arvind loves spicy sauces, I gave it a go. The plan was to have that fiery kick with a depth of flavor.
Charring the tomatoes and red peppers along with dry roasting the garlic gave that subtle smokiness to the sauce. Plus allowing it to age for few weeks definitely enhanced the taste.
It’s turned out super spicy with a zest. I did strain the sauce before storing it but then poured back little bit of the mixture to the thin sauce just for a mild coarseness.
Even though I am not a huge fan of any hot sauce but having a bottle at home comes handy in several occasions. Few drizzle on mayonnaise or on noodles, salad dressing perhaps or cocktails.
Ingredients you need:
Bird’s eye chili, stems removed
What other variety of Pepper can you use?
Using bird eye chili made the hot sauce really hot. If you cannot handle extreme hot sauce but do enjoy heat, go ahead add with mild spiced red pepper.
Follow rest of the recipe as is and it will taste equally amazing without making you sweat from all the heat.
Storing the Hot Sauce
Definitely use a dry clean glass jar with an air tight lid. If you make in huge batch, then divide in two bottles. Store one in the refrigerator and the other in the freezer. The color stays gorgeous and doesn’t change even after months.
Bird’s Eye Chili Zesty Hot Sauce has an amazing flavor and smokiness from the charred red pepper and tomato. It’s zesty, fiery and a great condiments to uplift your taste bud!
- 2 to matoes
- 2 red peppers
- 16 garlic cloves, the garlic cloves I used were super small
- ½ cup bird’s eye chili, stems removed
- 1 cup white vinegar
- 2- tablespoon vegetable/olive oil
- 1- tablespoon sugar
- 1- tablespoon salt
- Char the tomatoes and peppers directly on the gas stove. Once done, let it cool. Next, put the garlic cloves in a pan and dry roast for a couple of minutes. Once done, let it also cool down.
- In a blender, add garlic, tomatoes and peppers along with bird’s eye chili. Add ½ cup of water and blend again.
- Pour it in a pan along with oil, sugar, salt and vinegar. Bring it to a boil and let it simmer for about 5 minutes. Once cooled completely, taste for salt and add any, if required. Pour the sauce in a container. Cover the container and allow the sauce to age for a few days. It helps the flavors to blend better.
- Finally, strain it through a sieve and pour about a tablespoon of the strained mixture back to the sauce.