![\"image\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/08\/wpid-hotsauce.jpg\" "\\"hotsauce.jpg\\"")
<\/p>\n<\/p>\n
Ingredients:
\n500g red jalape\u00f1o chiles, coarsely chopped
\n1 teaspoon kosher salt
\n1 cup distilled white vinegar
\n2 tablespoons palm sugar<\/p>\n
Directions:
\nPlace all the ingredients except the sugar in large glass bowl, loosely cover with plastic wrap and allow to sit overnight.\u00a0 This brine helps mellow the heat of the peppers.
\nPlace the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
\nBlend with an immersion blender (or a food processor\/blender) until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
\nRefrigerate to store. <\/p>\n
Notes:
\nI haven’t tried this yet,\u00a0 but I want to experiment with adding roasted red peppers,\u00a0 or fresh ginger and lime juice,\u00a0 to see how that changes the flavour profile.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 500g red jalape\u00f1o chiles, coarsely chopped 1 teaspoon kosher salt 1 cup distilled white vinegar 2 tablespoons palm sugar Directions: Place all the ingredients except the sugar in large glass bowl, loosely cover with plastic wrap and allow to sit overnight.\u00a0 This brine helps mellow the heat of the peppers. Place the mixture and…<\/p>\n