Ginger-Lime Hot Sauce

Name: Ginger-Lime Hot Sauce
Total time: 10 min
Yield: 2 cups
Ingredients: 8 ounces red Fresno chiles (about 9 chiles), stemmed and roughly chopped; 8 ounces peeled fresh ginger (about 3 [5-inch] pieces), sliced against the grain; 1/2 cup fresh lime juice (from 5 limes); 1/4 cup peeled garlic cloves (about 10 cloves); 1/4 cup granulated sugar; 3 tablespoons distilled white vinegar; 1 1/2 tablespoons kosher salt

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Chef Eric Johnson of Stateside in Seattle uses red Fresno chiles, lime, garlic, and ginger for his fresh take on hot sauce. This condiment is a fiery, pungent match for his Crispy Chicken, but also try it slathered on chicken, tofu, or sandwiches. Slideshow: More Hot Sauce Recipes

By Eric Johnson

April 2018

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Credit: Greg DuPree

Recipe Summary test

total:

10 mins

Yield:

2 cups

Ingredients

8 ounces red Fresno chiles (about 9 chiles), stemmed and roughly chopped
8 ounces peeled fresh ginger (about 3 [5-inch] pieces), sliced against the grain
1/2 cup fresh lime juice (from 5 limes)
1/4 cup peeled garlic cloves (about 10 cloves)
1/4 cup granulated sugar
3 tablespoons distilled white vinegar
1 1/2 tablespoons kosher salt

Directions

Step 1
Combine chiles, ginger, lime juice, garlic, sugar, vinegar, and salt in a blender. Process until smooth with flecks of seeds throughout, about 45 seconds. Transfer to an airtight container, and chill until ready to serve.

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Make Ahead

The hot sauce can be made ahead and chilled up to 1 week.

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Ginger-Lime Hot Sauce

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Recipe Summary test

Ingredients

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Make Ahead

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Ginger-Lime Hot Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Ginger-Lime Hot Sauce