Roasted Smoky Garlic Hot Sauce

Ingredients

• 2 cup chili peppers (Trimmed as needed; pepper variety is not specified.)
• 1 cup Thai peppers (Trimmed as needed.)
• 1 cup garlic cloves (Peeled.)
• 3 cup olive oil (Use enough to completely cover the peppers and garlic; not all oil may remain in the finished sauce.)
• 1 tbsp salt (Add after roasting.)
• 1 tsp sugar (Add after roasting.)
• 2 tbsp vinegar (Add after roasting.)
• 2 tbsp starch slurry (The source does not specify the starch-to-liquid ratio. Add as a prepared slurry after roasting.)
• 1 tbsp smoked paprika (Add after roasting.)
• 0.25 tsp ground cumin (Add after roasting.)
• 3 ice cubes (Add after roasting.)
• 0.5 lemon juice (Juice of ½ lemon; add after roasting.)

Steps

1. 1

   Preheat the oven to 80°C (175°F). Place the chili peppers, Thai peppers, and peeled garlic cloves in a baking dish large enough to hold them in a mostly even layer.

2. 2

   Pour the olive oil over the peppers and garlic. Use enough oil to cover the ingredients completely.

3. 3

   Slow-roast the covered peppers and garlic at 80°C (175°F) for 40 minutes, until softened and fragrant. The low temperature should gently mellow the garlic and peppers rather than brown them heavily.

4. 4

   Remove the baking dish from the oven and let the roasted ingredients cool slightly so they are safe to transfer to a blender, while keeping the roasting oil.

5. 5

   Transfer the roasted peppers and garlic to a blender. Pour in the roasting oil as well.

6. 6

   Add the salt, sugar, vinegar, starch slurry, smoked paprika, cumin, ice cubes, and lemon juice to the blender.

7. 7

   Blend until the sauce is silky smooth and creamy, stopping to scrape down the sides if necessary. Taste and adjust only if desired, then serve with shawarma, grilled chicken, eggs, burgers, fries, or other foods.

Notes

The source says to use 3 cups of olive oil, or enough to fully cover the peppers and garlic. The amount of sauce and serving count are estimated because no yield is provided. Refrigerate in a clean airtight container and use within about 1 week; keep the sauce chilled because it contains fresh garlic and oil.

Nutrition per serving

• sauce
• condiment
• spicy
• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted