Chiltepin Hot Sauce

  • 6 garlic cloves, chopped
  • 1/2 cup chiltepin, chiles, or 2/3 cup Thai chiles
  • 1 teaspoon smoked salt (or add 1/4 Tsp. Wright's Liquid Mesquite Smoke)
  • 1/2 cup water
  • 1 cup cider vinegar (The cider vinegar completely overpowered the taste of the chiltepines. Instead of white vinegar, I'm going to try a very mild rice vinegar instead.)
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon xanthan gum, mixed with 2 tablespoons cold water
  1. Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes
  2. Pour the xanthan gum that’s been mixed with the water into the blender, cover and puree for another 30 seconds
  3. Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. (If you skip this step your sauce will not hold together as well.)
  4. Bottle and store in the fridge for up to 9 months.
Makes 1 1/2 to 2 cups.