Ingredients
Equipment
Method
- Step 1: Rinse red chili peppers and cut them in half lengthwise. You can remove seeds and membranes for milder heat, but keeping some in adds extra kick.
- Step 2: Roughly chop the garlic cloves or chop them in half.
- Step 3: In a food processor, add the halved chilies, garlic halves, white vinegar, honey, the 1½ cups of water, and the sea salt. Blend until the chilies and garlic are very finely minced (tiny flecks). Scrape down the sides as needed.
- Step 4: Carefully pour the mixture into a medium saucepan. Place over medium-high heat and bring to a rolling boil.
- Step 5: Once boiling, reduce heat to low or medium-low and simmer gently for a few minutes to meld flavors.
- Step 6: While simmering, whisk the arrowroot powder with the 6 tablespoons of water in a small bowl until you have a smooth, lump-free slurry.
- Step 7: Pour the arrowroot slurry into the simmering saucepan and stir continuously.
- Step 8: Continue stirring frequently until the sauce thickens to your desired consistency. Remove from heat and let it cool completely.
- Step 9: Once completely cool, funnel the sauce into clean, sterilized glass bottles or jars, seal tightly, and store in the fridge.
Notes
Substitutions & Additions: Adjust spice by adding more or fewer chilies or removing seeds. Experiment with maple syrup, agave nectar, or sugar instead of honey. Use apple cider vinegar in a pinch. Stir in grated fresh ginger or a squeeze of lime juice for extra flavor.
Tips for Success: Wear gloves when handling chilies if sensitive. Don't rush thickening; keep stirring over gentle heat. Ensure sauce is completely cool before storing. Blend chilies and garlic until very finely minced for even flavor.
Storage: Store in clean, airtight glass bottles or jars in the refrigerator. It typically lasts for several weeks (3-4 weeks). Use a clean spoon when serving. You can also freeze completely cooled sauce in freezer-safe containers or ice cube trays; thaw in the fridge.