Roasty Datil Hot Sauce
A robustly full-flavored hot sauce made with Datil peppers. Habaneros can be substituted in a pinch. *This recipe only makes about a cup, so scale as needed.*
Ingredients
- 7-8 Datil Peppers (or about 5 large habaneros, 30g-40g)
- 1/4 White Onion slivered
- 15 cloves Garlic finely chopped
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- small handful of Cilantro (8g)
- 1/4 cup White Vinegar
- 3 tbsp Olive Oil
Instructions
- Cut the onion into silvers, and chop up the garlic.
- Over a medium-low flame, heat up 3tbsp of olive oil in a pan.
- Once the oil is hot, add the onions and garlic and fry. Adjust heat as needed.
- Once the garlic is a dark golden brown and the onions have begun to toast and put on some color, remove from heat. This took about six and a half minutes for my single batch. Let cool for a couple minutes. Meanwhile, wash and remove stems from the datils and the cilantro.
- Add all the ingredients (peppers, garlic, onion, vinegar, cilantro, salt, black pepper, and the remaining oil from the pan) into a blender and blend until smooth. Note: If you are worried about the peppers being too spicy, you can add one at a time until the heat level suits your taste. But keep in mind, using less will also obviously reduce the amount of pepper flavor in the sauce.
- I leave mine at this stage, but if the vinegar is too pungent for your taste, add the sauce back to the pan and simmer for a couple minutes. The acidity of the vinegar will fade the longer you cook it.
- Let it refrigerate overnight to let the flavors develop. Or just dig in.