This version is for a HOT hot sauce, for less spicy variations see above in the post.
Ingredients
1 lb. assorted hot peppers, de stemmed
5 whole tomatoes, halved
1 whole garlic bulb, separated into cloves
drizzle of olive oil
1 Tbs sea salt
½ C apple cider vinegar
2 Tbs raw cane sugar or palm sugar
½ C water
Instructions
Preheat oven to 400F or 200C.
Line a baking sheet with parchment, lay tomatoes flat and spread hot peppers and garlic around, drizzle with olive oil and a few pinches of sea salt. Roast for 30 minutes until the peppers skin starts to brown.
In a blender or food processor add the chiles, tomatoes and peeled roasted garlic. Next add the apple cider vinegar, sugar, salt and water. Blend until smooth.
Add a bit more water for a runnier sauce.
Optionally you could strain out the seeds in a cheese cloth or fine mesh strainer.
Keeps in the fridge for about a month.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/homemade-hot-sauce/