These are super easy and quick to make so don’t worry about having time to do it if you want to make them for this weekend. My goal was to make a couple hot sauces (a mild and a hot) with good flavor. It’s easy to make a hot sauce that burns, but it takes a little figuring out to get some nice flavor to shine through in there as well. Accomplished it!
We’ve got two recipes here:
1. A mild hot sauce comprised of green chili, poblano, serrano and jalepeño peppers for heat and tomatillo and kiwi as nice cooling agents.
2. A spicy hot sauce made from red chili, scotch bonnet and habanero peppers, with carrot and tomato as the nice savory base.
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