If you like hot sauce, you'll love how easy it is to make.
Preheat your oven to broil, then wash your poblano pepper. When the oven is ready, roast the pepper for five minutes on each side, 10 minutes total. You’re looking for charred, blackened skin, so feel free to cook for another five or 10 minutes if you’re not satisfied with the results.Wash your peppers if you haven’t already, then remove their stems and peel the garlic cloves. Cut the jalapeños and poblano into halves or quarters, depending on their size.
. If you want a very runny hot sauce you can add more vinegar. You can also dilute the vinegar with water to avoid making the sauce too acidic.This recipe is light on vinegar because I wanted a slightly more viscous sauce. It’s also important to remember that while you can always add more of an ingredient, you can’t add less, so use moderation if you’re unsure about proportions.Incorporate the seasonings you added by blending the mixture for another minute.
Wash your chilies and pepper, then remove their stems. Roughly chop the bell pepper. The Thai chilies are small enough that you can just leave them whole. Remove the skin from both the garlic and ginger.Put the peppers, chilies, garlic, ginger, rice vinegar, soy sauce, and kosher salt into your blender, and blend on high until the ingredients are well combined. This may take one to two minutes.
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