Vibrant Hot Chile Sauce

This vibrant hot chile sauce from Justin Chapple has hints of both spicy and sweet. The incredibly striking color is inspired by the warm, earthy hue of the beautiful Cayenne collection. Use this sauce as you would any hot sauce or salsa to add a kick of flavor and heat to your food.

8 long hot red chiles, such as Cayenne or Holland

6 Fresno chiles

3 Scotch bonnet or habanero chiles

1 white onion, chopped

2 plum tomatoes, chopped

5 garlic cloves, chopped

1 1/2 cups extra-virgin olive oil

1/2 cup apple cider vinegar

Kosher salt

Using a paring knife, stem, seed and chop all of the chiles, and then transfer to a Soup Pot or Dutch oven along with the onion, tomatoes, and garlic. Add the olive oil, vinegar, and a generous pinch of salt. Bring to boil over medium-high heat, then cover and simmer over low heat until the vegetables are very tender, about 1 hour and 15 minutes. Let cool slightly.

In batches, if necessary, spoon the mixture into a blender and puree until very smooth, 1-2 minutes. Season the chile sauce to taste with salt, then transfer to two 1-pint containers with tight fitting lids. Let cool completely before serving.

Note: The hot chile sauce can be refrigerated for up to 2 weeks. Serve slightly chilled or at room temperature.