Hellfire Hot SauceSteven Raichlen
Hellfire Hot Sauce
- 1 cup distilled white vinegar
- 2 teaspoons coarse salt (kosher or sea)
- 1 to 3 scotch bonnet chiles, seeded and thinly slivered crosswise (for a spicier sauce, leave the seeds in)
- 1/2 medium sweet onion, thinly sliced crosswise, slices broken into rings
Step 1: Place the vinegar in a nonreactive bowl. Add the salt and whisk or stir until dissolved. Stir in the chiles and onion.
Step 2: Let the sauce ripen for at least 30 minutes before serving. It will keep for several days. Spoon as much as you desire (or can bear) over the chicken.