Serious Eats: Recipes
The Homemade Pantry's Hot Sauce
The following recipe is from the June 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.
What Worked: Store bought is great, but customizing your own personal blend of chiles for hot sauce is even better—brag-worthy even.
What Didn't: Chiles are trial by fire in a very real way, so be prepared for all sorts of heat, or lack thereof. Oh, and that part about wearing gloves should be taken very seriously.
Suggested Tweaks: This recipe is really just a template. Feel free to play around with not only the chiles but the sugar and acid components as well.