Recipe courtesy of Hawa Hassan
Hot Pepper Sauce
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 296
- Total: 30 min (includes cooling time)
- Active: 10 min
Ingredients
5 habanero or Scotch bonnet chiles, stemmed and seeded, if desired (use rubber gloves)
2 plum tomatoes, coarsely chopped
2 garlic cloves, crushed and peeled
1/2 medium yellow onion, coarsely chopped
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 tablespoons fresh flat-leaf parsley leaves
8 large fresh basil leaves
2 teaspoons honey, optional
Directions
- Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.