Chili Sauce / Hot Sauce / Tuong Ot
If you're like me and enjoy hot sauce, you'll love this recipe for homemade Chili Sauce / Hot Sauce (Tuong Ot). Warning: this Chili Sauce is next-level hot because it's made with Ghost Peppers (also called Bhut Jolokia). These chili peppers are insanely spicy and delicious if you can take the heat. (See below for other pepper substitutes.) My Chili Sauce recipe does not have a lot of vinegar like some hot sauces. It's just a tad tart with a hint of sweetness. Made with all fresh ingredients, this Chili Sauce has a beautiful all-natural red color, smooth consistency and hearty thickness. Skip the store-bought stuff and give this homemade sauce recipe a try!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large red bell pepper (, about 8 ounces)
- 2 ghost peppers or your choice of chili peppers (, about 1 oz)
- 2 large garlic cloves
- 1/2 cup water
- 1 1/2 Tbsp white vinegar
- 1 tsp sugar
- 1/4 tsp salt
Instructions
- 1
Remove the core and seeds from the red bell pepper and discard. Chop the red bell pepper. Transfer into a medium saucepan.
- 2
Wear food prep gloves for this step: Cut off any stems from the ghost peppers. Cut the peppers in half and remove the seeds. Chop the ghost peppers. Transfer into the saucepan with the red bell peppers.
- 3
Smash the garlic cloves and then finely dice. Add to the peppers.
- 4
Add water, white vinegar, sugar and salt to the peppers and garlic in the saucepan. Combine together.
- 5
Cover with a lid and bring to a boil over Medium High heat. When it comes to a boil, give everything a quick stir. Cover again and cook on Low heat until the peppers are soft, approximately 8-10 minutes. Let cool on the stove for 5 minutes.
- 6
Transfer the cooked peppers into a blender. Blend on High speed until the mixture is smooth, approximately 20-30 seconds.
- 7
Taste the sauce. Add more water or vinegar, sugar or salt if desired. Blend again for 10 seconds.
- 8
Transfer into a fine mesh strainer. Press on the mixture using a spatula to pass it through the strainer. Discard the remaining solids. Stir the sauce together.
- 9
Transfer the sauce into small jars. Cover tightly with lids and refrigerate until ready to enjoy.
- 10
The Chili Sauce can be stored in the fridge for up to 1 month.