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
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.
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.