Shrubby Mary Hot Sauce
This quick and easy hot sauce recipe makes use of the fermented flavors from your Shrubby Mary Bloody Mary Mix without having to ferment your peppers. Beware, this recipe uses quite a few thai chilis and is HOT. If you’d like a milder hot sauce, substitute a milder red pepper, perhaps a few cherry peppers, or some fresno chilis in place of some of the thai red chilies.
Makes about a pint of hot sauce.
Ingredients
½ organic red onion, sliced
4 cloves sliced organic garlic
2-inch knob of ginger, peeled and sliced
12-15 red Rhai chili peppers, washed, stems removed, and cut into 1 inch pieces
½ + ¼ cup Shrubby Mary
4 tbsp. + 1 cup white vinegar
1 tbsp. soy sauce
1 tsp. salt
Directions
- In a saucepan, combine the red onion, garlic, ginger, chili peppers, ½ cup shrubby mary, 4 Tbsp white vinegar, and 1 Tbsp soy sauce and place on medium heat.
- Once the liquid begins to simmer, turn down to low and cook for 5-7 minutes until the peppers are soft.
- Transfer everything to a blender and add 1 cup white vinegar, salt, and an additional ¼ cup Shrubby Mary.
- Blend until smooth.
- Transfer to a jar and store in the fridge for up to two weeks or three months in the freezer.
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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