Name: Fresh Chile Hot Sauce
Yield: Makes 3 cup [720 ml]
Cuisine: American
Ingredients: Pinch of kosher salt; Zest of ½ orange; 2 medium-hot green or red chiles, preferably Fresno, cut into ¾-in [2-cm] rounds; 2 habanero chiles, halved crosswise; 3 cups [720 ml] white wine vinegar; 1 poblano chile, halved crosswise; 2 jalapeño chiles, cut into ¾-in [2-cm] rounds; 2 serrano chiles, halved crosswise; 4 baby Thai chiles, halved lengthwise; 1 shallot, sliced; 3 garlic cloves, sliced

Preparation info

Makes
3 cup

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

If you take your oysters spicy, this sauce is for you. It has a thinner body than other sauces in this chapter, similar to Tabasco but with a more fruity, lively flavor. Use whatever combination of hot peppers you can find, or use just one type if you prefer. The point is to allow the chiles to steep in the vinegar, which cools the searing heat just enough to make it palatable. I put this on everything from eggs to rice and beans.