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Hot Sauce Sous Vide Style | Recipe by sousvidetools.com

Hot Sauce Sous Vide Style

Hot Sauce Sous Vide Style Sauces and Condiments
  • COOK TIME: 20 minutes
  • DIFFICULTY: Easy

Ingredients

  • 680 grams fresh red jalapeño peppers, or your favourite hot peppers, stemmed, seeded, and roughly chopped*
  • 9 garlic cloves, peeled and smashed
  • 5 ml sea salt
  • 78 ml rice vinegar
  • 45 ml simple syrup

Method

Fancy spicing up a mundane midweek meal?  Set tongues wagging with this homemade hot sauce – guaranteed to add a flash of fire into anyone’s belly that is brave enough!

*Tip: Wear protective gloves while chopping peppers; they can burn your unprotected skin.

METHOD

  1. Fill and preheat the water oven to 99C.
  2. Put the chopped peppers, smashed garlic and sea salt into a food processor and puree.
  3. Pour the pepper puree into a zip-closure cooking pouch and seal using the displacement method (Archimedes’ Principle).
  4. Place the pouch fully into the water bath and cook for 20 minutes.
  5. Remove the pouch from the water and pour into a bowl, stir in the rice vinegar and simple syrup.
  6. The sauce can be stored in an air tight container in the refrigerator for up to 2 weeks.
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