Skip to main content
Epicurious

Red Chile Mop

Image may contain Food
Marcus Nilsson

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

¾ cup Red Chile Hot Sauce or store-bought medium hot sauce
¼ cup apple cider vinegar
3 tablespoons light brown sugar
Kosher salt

Preparation

  1. Mix hot sauce, vinegar, and brown sugar in a small bowl to combine. Season with salt.

Nutrition Per Serving

For 8 servings (2 Tbsp. each): Calories (kcal) 50 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 430
TagsSauceMarinadeFresno ChileChileVegetableHabanero ChileSummerDairy FreeGluten FreeNut FreeVeganVegetarianBon Appétit
Read More
Balsamic Butterscotch Sauce
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Đâu Phu Rán Tâ’m Hành (Fried Tofu With Scallion-Oil Sauce)
With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.