Hot sauce is easy to make at home! Make your hot sauce extra spicy and slightly smoky with a combination of scotch bonnet chiles and charred yellow bell peppers. Recipe courtesy of Conor Hanlon at The Dutch Miami.
You must wear gloves when making this recipe or dealing with hot peppers.
Roughly chop the chiles and place them in a bowl.
Pour half of the vinegar over the chiles and add 3 tablespoons of the kosher salt, and mix. Allow to ferment at room temperature uncovered for 4 days.
Grill the yellow peppers until nicely charred. Roughly chop the garlic and shallots.
Place the oil in a medium saucepan and add the charred yellow peppers, fermented scotch bonnets, water, and sugar, and let simmer on low heat until tender.
Add the mixture to a blender and blend until smooth. The consistency should be thicker than most sauces, almost like a glaze. Store in an airtight container in the refrigerator