This red pepper sauce is inspired by the signature sauces from our favorite Estia’s Little Kitchen in Sag Harbor. They serve their housemade red hot sauce at all times of the day. Our version is less spicy but with a Mexican influence that we love on meats, mixed with eggs, or served with our favorite roasted veggies. How do you say “Yum” in Spanish?
- 2 red peppers, roasted
- 1 medium sized shallot
- 1 tsp. cumin
- 1 tsp. red chili flakes
- 2 Tbsp. apple cider vinegar
- ½ lemon, juiced
- 1 tsp. honey
- 1 tsp. salt
- Use freshly roasted red peppers for ultimate taste. If you can not find red peppers you can buy canned roasted red peppers at your grocer.
- Preheat oven to 400° F.
- Place red peppers onto a sheet tray and put in the oven until they’re blackened on all sides, approximately 45 minutes.
- Take out of oven and immediately place into a bowl, cover with plastic wrap. Allow to steam for 25 minutes.
- Take out of the bowl and, using your hands, peel off the skin, take out the seeds and the inner white flesh inside of each of the peppers. Discard.
- Put the red pepper flesh into a food processor.
- Add in all remaining ingredients. Pulse until smooth, approximately 1 minute. Taste and season if need be.
- Refrigerate or serve immediately. This sauce can be saved in an airtight container in the refrigerator for up to 1 week.
Serve our red pepper chili sauce on meats, with roasted veggies (like our cauliflower steak), or on your favorite egg dish.