Everyday Hot Sauce

An all-purpose hot sauce recipe for dipping, coating, drizzling, and marinating!

Ingredients

• 8 (115g) cayanne peppers, stemmed
  
• 4 (115g) banana peppers, stemmed
  
• 2 (8g) guajillo chilli pepper (or other dried chili pepper), stemmed
  
• 12 (35g) garlic cloves, peeled
  
• 1 medium (75g) shallot, peeled
  
• 1 cup (240ml) apple cider vinegar
  
• 1 tbsp honey
  
• 1 tbsp Worcestershire sauce
  
• ¼ tsp whole black peppercorns
  
• 1 tsp kosher salt, optional

Directions

1. Add all ingredients to a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
   
2. Carefully pour ingredients into the Vitamix container and secure the lid.
   
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
   
4. Strain hot sauce into clean container(s) using a mesh sieve. Seal with lid and keep
   refrigerated for 2 to 3 weeks.
   
5. If stored in sterilized jars/bottles and sealed, the hot sauce can be kept refrigerated for up to 6 months.