Hot Pepper Sauce

Homemade aji pepper sauce - creamy, full of sweet, tropical fruit notes with good heat and wonderful lingering aftertaste.

Course: Condiments, Preserves

Cuisine: American

Keyword: hot pepper sauce, pepper sauce, pepper sauce recipe

Prep Time: 40

Cook Time: 10

Total Time: 50

Servings: servings

Calories: 27kcal

Author: Victor

Homemade pepper sauce with excellent taste and storage qualities.

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Ingredients

1 lb chili peppers e.g. cayenne peppers
6 garlic cloves
4 Tbsp sunflower oil
2 Tbsp white wine vinegar
1 tsp sea salt
1 Tbsp coriander seeds
1 Tbsp dill seeds
1 Tbsp corn flour optional, makes a thicker pepper sauce

Instructions

For a milder version of the sauce, cut off the stems, slice the peppers in half, remove seeds and membranes, and cut the peppers into 2-inch pieces. For a hotter version, remove the stems and cut the peppers into 2-inch pieces.
Toast the coriander and dill seeds in a cast iron pan over medium heat. Remove once the seeds become aromatic. Grind in a pepper mill or a mortar.
Combine all of the ingredients in a blender and pulse until a smooth consistency is achieved.
Transfer the sauce to a saucepan and bring to a simmer over medium heat. Let simmer for 10 minutes.
Remove the sauce from the heat and let cool for 10 minutes.
Transfer the sauce into a storage container or a bottle. Seal tightly. Let the sauce cool down to room temperature, then refrigerate. The sauce will store in the fridge for several months.

Notes

If you want the sauce less thick, you can add more sunflower oil and/or white wine vinegar. But, personally, I think the consistency is perfect as is.

Nutrition