Ingredients
Main Ingredients
- 3 cups whole hot peppers
- 1/4 cup red bell pepper or any colored pepper
- 6 cloves whole garlic
- 1 tablespoon coarse salt (Kosher or Sea salt)
- 2 tablespoons vinegar (white or white balsamic)
- 1/4 cup extra virgin olive oil
- 1/3 cup cilantro leaves
- 1/4 cup mint leaves
For Drizzling
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Ingredients: Wash and dry the hot peppers, red bell pepper, cilantro, and mint leaves. Peel the garlic cloves. This ensures all ingredients are fresh and ready for blending.
- Blend the Sauce: Place the hot peppers, red bell pepper, garlic cloves, coarse salt, vinegar, 1/4 cup olive oil, cilantro leaves, and mint leaves into a food processor. Pulse and process until the mixture reaches a chunky consistency, maintaining some texture rather than pureeing smooth.
- Transfer and Drizzle: Pour the prepared sauce into a clean mason jar or airtight container. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the top to enhance flavor and preserve freshness.
- Store and Serve: Seal the jar and store the hot pepper sauce in the refrigerator. Allow it to chill for at least an hour before using to let the flavors meld. Use it as a spicy condiment on sandwiches, grilled meats, or as a dip.
Notes
- Use gloves when handling hot peppers to avoid irritation on skin or eyes.
- Adjust salt and vinegar levels to taste for desired acidity and preservation.
- The sauce can be stored in the refrigerator for up to 2 weeks.
- The extra virgin olive oil drizzle helps seal and prolong the shelf life of the sauce.
- You can substitute the herbs with parsley or basil if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mediterranean
