Servings: 2
Calories: 250kcal
Equipment
- A medium pot
- knife
- cutting board
Ingredients
- 2 cups of white wine vinegar: The white wine vinegar not only serves as a preservative but also adds a refreshing and lively note to the sauce. The quantity can be tailored to personal taste preferences offering a range from mildly tangy to boldly acidic, enhancing the overall flavor complexity.
- 1 teaspoons of kosher salt: The salt enhances the natural flavors of the chili peppers ensuring a well-balanced and savory taste that elevates the overall depth of the sauce.
- 1 pound of red chili pepper such as cayenne, Tabasco, red jalapeno, or other varieties: Infusing a fiery and vibrant heat, these red chili peppers bring a bold and spicy kick to the sauce, offering a complex flavor profile with a touch of smokiness and fruity undertones, depending on the pepper variety chosen.
Instructions
- Wash and finely chop the chili peppers.
- In a pot, combine the chopped chili peppers, white wine vinegar, and salt.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
- Let the sauce cool before serving.
Notes
- You can use this sauce as a marinade for meats or vegetables, or as a condiment for sandwiches and burgers.
- If you want a spicier sauce, you can add more cayenne pepper or chili powder.
- You can also add a bit of honey or maple syrup if you want a sweeter sauce.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- You can also freeze the sauce for up to three months.
- If you want to make a thicker sauce, you can add a bit of cornstarch to the sauce and simmer for another 5 minutes.
Nutrition
Calories: 250kcal
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