Ingredients:

  • fresh chili peppers
  • garlic
  • white onion
  • apple cider vinegar
  • filtered water
  • sea salt
  • honey
  • xanthan gum

Instructions:

  1. Wear gloves to handle the peppers. De-stem the chilies. For a milder sauce, remove the seeds and white pith; for maximum heat, leave them intact.
  2. In a non-reactive saucepan, combine the peppers, onion, garlic, salt, and water. Bring the mixture to a boil.
  3. Reduce heat and simmer for 10 minutes until the peppers are softened and onions are translucent. Stir in the apple cider vinegar during the final 2 minutes of simmering.
  4. Transfer the warm mixture to a high-speed blender. Add the honey and xanthan gum. Start on low speed and gradually increase to high, blending for 60 seconds until a smooth, silky emulsion is reached.
  5. Bottle the sauce in sterilized glass containers and refrigerate.