I usually go for a mix of habanero, jalapeños, tabasco and cayenne. Mixed colors tend to produce a more developed and deeper flavor. For a milder sauce, wear latex gloves and remove the seeds and ribs of each pepper.
Ingredients
SERVINGS: 2 Cup(s)
- 1 pound fresh chile peppers
- 7 cloves garlic
- 2 tablespoons Diamond Crystal kosher salt
- 3 tablespoons Vermont maple syrup
- ¾ cup olive oil
- ¾ cup Vermont apple cider vinegar (such as Artesano Apple Cider Vinegar)
Instructions
Pulse the chiles and the garlic in a food processor with kosher salt and maple syrup. Once fine chopped, remove half the chiles and garlic mix and add olive oil and apple cider vinegar. Mix until blended.
Add the other half of the garlic and pepper and mix briefly. Pour sauce into a glass container, let sit for four days for flavors to develop, then serve.
