Place a heavy-bottomed saucepan over medium heat. Add the chilies and toast for a minute just until they are warm and fragrant.
Turn the heat to high. Add the vinegar and bring to boil.
Remove the mixture from heat, and let cool. Transfer to a blender and blend for 3 to 4 minutes, until the mixture is a smooth puree. Strain into bottle using a fine-mesh sieve set over a funnel. Refrigerate for three days before using; store in the refrigerator for up to 4 weeks.
Basic Hot Sauce
Yield: 1 cup
- 1 ounce whole dried chilies, stems removed
- 1 3/4 cups distilled white vinegar
- 1 1/2 teaspoons salt
- Funnel, fine-mesh sieve and 8 ounce hot sauce bottle
Check out our Hot Sauce Field Guide for all sorts of iterations on this basic recipe.