Vinegar-Based Hot Sauce Recipe

Vinegar-based hot sauce is a thin, tangy chili sauce made with fresh red hot peppers, distilled white vinegar, salt, and vegetables for added body and balance. This homemade hot sauce combines red peppers with red bell pepper, carrot, onion, and garlic to create a bright sauce with clean acidity, savory depth, and layered heat. The recipe takes about 40 minutes, including 15 minutes of preparation and 25 minutes of cooking and finishing. The finished sauce has a smooth, pourable texture and works well with fried eggs, grilled pork, fried chicken, roasted meats, rice, phở, bánh mì, spring rolls, and other savory dishes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve the salt in vinegar: Pour 1 cup (240 ml) distilled white vinegar into a medium saucepan, add 12 g salt, and stir until completely dissolved.

Step 2

Cook the peppers and vegetables: Cut hot peppers, red bell pepper, carrot, and onion into ½–1 inch (1.3–2.5 cm) pieces. Add them to the saucepan with garlic cloves. Bring the mixture to a gentle boil over medium-high heat, then reduce heat, cover, and cook until all vegetables become completely tender.

Step 3

Blend the mixture: Remove the saucepan from heat and let the mixture settle briefly. Transfer the vegetables and cooking liquid to a blender and blend until completely smooth.

Step 4

Filter and bottle: Strain the blended sauce through a fine-mesh strainer lined with a coffee filter for a thin table-sauce texture. Allow the liquid to drain naturally, then transfer the finished sauce into clean bottles or airtight jars and refrigerate.

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