Best Hot Sauce

This vibrant hot sauce blends fresh chile peppers with sweet dates, aromatic herbs, and a hint of umami from beef bouillon. The result is a complex, balanced condiment that adds a punch of flavor to any dish.

Ingredients

• 10 fresh hot chile peppers, stems removed
• 1 onion, coarsely chopped
• ¼ cup pitted fresh dates, or more to taste
• ¼ cup fresh basil leaves
• ¼ cup fresh parsley leaves
• 1 roma (plum) tomato, roughly chopped
• 2 tablespoons beef bouillon powder
• 4 garlic cloves
• ½ cup vegetable oil, or as needed
• Salt to taste
• 1 squeeze lemon juice

Instructions

1. Blend the base: Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor. Pour in the oil and pulse until the mixture is finely chopped. Add more oil if needed to reach your desired consistency, then season with salt.

2. Cook the sauce: Pour the pepper mixture into a small saucepan and bring to a boil over medium-high heat. Squeeze in the lemon juice, then reduce heat to low and simmer for 15 minutes, stirring occasionally.

3. Cool and store: Allow the mixture to cool completely. Pour into a clean glass jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.

Pro Tips

• Wear gloves when handling hot chile peppers to avoid skin irritation.
• Adjust the number of peppers or remove seeds for a milder sauce.
• For a smoother texture, blend the cooked sauce with an immersion blender before storing.
• The flavors deepen after a day in the fridge, make it ahead for best results!