New This Month

Cayenne Chile Hot Sauce

This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.

  • Yield: Makes 1 1/3 Cups

Source: Martha Stewart Living, March 2006


  • 48 fresh golden or red cayenne chiles (about 3 1/2 inches long each), stemmed and halved
  • 8 garlic cloves, peeled
  • 2 teaspoons sugar
  • 4 teaspoons coarse salt
  • 8 cups distilled white vinegar


  1. Put all of the ingredients into a nonreactive medium pot. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until garlic and chiles are tender, about 20 minutes.

  2. Let cool slightly. Transfer to a blender, and puree. Pour through a fine sieve into a small bowl; discard solids. Let cool completely. Divide among small bottles or pour into an airtight container. Store in the refrigerator up to 3 months.


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