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Burnt chilli hot sauce

Deep red, smoky burnt-chilli hot sauce with a sweet heat kick.
Smooth, glossy, and speckled with garlic, onion and ginger.
Taste it after a day—bold, tangy, and dangerously spoonable.

side dish ⏱ 35 min 35 kcal / portion 10.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Burnt chilli hot sauce
v4 · rb0e705f985 20260727Z1751 🔥 preheat a griddle pan over medium-high heat and ventilate the kitchen 🍳 ⏱ 5-7 min grill the chillies, garlic, onion, and romano pepper until charred and softened (garlic, chillies 10-12 min, onion 12-15 min, pepper 15-17 min) scrape away the charred skin and discard seeds, and discard stems of the chillies 🌀 blend the grilled vegetables with the salt, apple juice, cider vinegar, and fish sauce until completely smooth and speckled (30 seconds) decant into a sterilised bottle or jar and store in the fridge ⏳ 1 d allow the hot sauce to settle for 1 day before using Burnt Chilli Hot Sauce 🌶️ 100 g red chilli 3 pieces garlic 140 g red onion 100 g romano pepper 10 g ginger 130 ml apple juice 60 ml cider vinegar ½ tsp fish sauce fine sea salt to taste apple juice, cider vinegar, fish sauce, fine sea salt
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Preparation steps

  1. preheat a griddle pan over medium-high heat and ventilate the kitchen
  2. grill the chillies, garlic, onion, and romano pepper until charred and softened (garlic 5-7 min, chillies 10-12 min, onion 12-15 min, pepper 15-17 min)
  3. scrape away the charred skin and discard seeds, and discard stems of the chillies
  4. blend the grilled vegetables with the salt, apple juice, cider vinegar, and fish sauce until completely smooth and speckled (30 seconds)
  5. decant into a sterilised bottle or jar and store in the fridge
  6. allow the hot sauce to settle for 1 day before using

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