Bird's Eye Chili Zesty Hot Sauce
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1About 1½ cup