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A fiery, tangy, and incredibly simple Southern-style hot sauce you can make at home. Perfect for dashing over everything from eggs to collard greens, this sauce brings the heat and a bright, vinegary kick.
Prepare the ingredients: Wear gloves to protect your hands from the pepper oils. Wash the cayenne peppers and remove all the stems. Roughly chop the peppers and garlic cloves. No need to be precise as they will be blended.
Simmer the sauce: In a non-reactive saucepan, combine the chopped peppers, garlic, white vinegar, salt, and optional sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for 10-15 minutes, or until the peppers are very soft and tender.
Blend the sauce: Remove the saucepan from the heat and let it cool for about 10 minutes. This prevents pressure from building up in the blender. Carefully transfer the mixture to a blender. Blend on high speed until the sauce is completely smooth, about 1-2 minutes.
Strain and store: For a thinner, more professional-style sauce, place a fine-mesh sieve over a bowl or jar and pour the blended sauce through it. Use a spatula to press the solids and extract as much liquid as possible. Discard the pulp. Pour the finished hot sauce into a sterilized glass bottle or jar with a tight-fitting lid. Store in the refrigerator. It will last for several months.
A fiery, tangy, and incredibly simple Southern-style hot sauce you can make at home. Perfect for dashing over everything from eggs to collard greens, this sauce brings the heat and a bright, vinegary kick.
This southern recipe takes 25 minutes to prepare and yields 6 servings. At 160.44 calories per serving with 5.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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For a no-cook version, simply blend all raw ingredients until smooth. The flavor will be sharper and the sauce won't last as long, so store it in the fridge and use within two weeks.
Omit the sugar to make this recipe completely keto-friendly. The sauce will be slightly tangier but just as delicious.
To reduce the sodium content, you can decrease the salt to 0.75 tsp. The vinegar acts as a natural preservative.
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