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Best Hot Sauce
Prep
10 mins
Cook
20 mins
Servings
100
Difficulty
Easy
After years of experimenting with hot sauces, I finally created something that tastes restaurant quality but comes together in just thirty minutes. This recipe brings together fresh chiles with unexpected sweetness from dates and brightness from basil and parsley, making it way more interesting than your typical bottled sauce. The best part? You probably have most of these ingredients already, so it won't break the bank. Fresh basil is packed with antioxidants and anti inflammatory compounds, which means you're getting flavor and health benefits in every spoonful. Whether you're topping tacos, eggs, or roasted vegetables, this sauce delivers serious depth without any fuss.
Ella x
Ingredients
- 1010 fresh hot chile peppers, stems removed
- 11 onion, coarsely chopped
- ¼ cup pitted fresh dates, or more to taste¼ cup pitted fresh dates, or more to taste
- ¼ cup fresh basil leaves¼ cup fresh basil leaves
- ¼ cup fresh parsley leaves¼ cup fresh parsley leaves
- 11 roma (plum) tomato, roughly chopped
- 22 tablespoons beef bouillon powder
- 44 garlic cloves
- ½ cup vegetable oil, or as needed, salt to taste½ cup vegetable oil, or as needed, salt to taste
- 11 squeeze lemon juice
Detail level
Instructions
- 1
Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
- 2
Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
- 3
Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.
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