Sweet Spicy Cayenne Hot Sauce
Sweet Spicy Cayenne Hot Sauce
Ingredients
For the Hot Sauce
- 1 pound red cayenne peppers, stems removed, roughly chopped
- 1/2 pound yellow and orange sweet peppers, such as lunchbox peppers, stems removed, roughly chopped
- 1 red onion, medium, cut into wedges
- 6 garlic cloves, peeled
- 2 carrots, medium, peeled and roughly chopped
- 2 cups water
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon date sugar, or to taste
Instructions
- 1
Wash and prepare all vegetables. Remove stems from cayenne and sweet peppers, then roughly chop them. Cut the red onion into wedges, peel the garlic cloves, and peel and roughly chop the carrots.
⏱️ 10 min
- 2
In a large pot, combine the chopped cayenne peppers, sweet peppers, red onion, garlic cloves, and carrots. Pour in the water and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the pot, and let the vegetables simmer for 20-25 minutes, or until all the vegetables are very tender and easily pierced with a fork.
⏱️ 25 min
- 4
Remove the pot from the heat and let the mixture cool slightly for about 10 minutes. Carefully transfer the softened vegetables and their liquid to a high-speed blender. Add the kosher salt and date sugar.
⏱️ 10 min
- 5
Blend the mixture on high speed until it is completely smooth. This may take 2-3 minutes, scraping down the sides of the blender as needed to ensure no chunks remain.
⏱️ 3 min
- 6
Taste the hot sauce and adjust seasoning as desired. Add more salt for savory balance, or more date sugar for additional sweetness to temper the heat. If you prefer an extra smooth sauce, you can strain it through a fine-mesh sieve.
⏱️ 2 min
- 7
Pour the finished hot sauce into clean, sterilized bottles or jars. Store in the refrigerator. The sauce will thicken slightly as it cools and can be stored for several weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Spicy Cayenne Hot Sauce
Ingredients
For the Hot Sauce
- 1 pound red cayenne peppers, stems removed, roughly chopped
- 1/2 pound yellow and orange sweet peppers, such as lunchbox peppers, stems removed, roughly chopped
- 1 red onion, medium, cut into wedges
- 6 garlic cloves, peeled
- 2 carrots, medium, peeled and roughly chopped
- 2 cups water
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon date sugar, or to taste
Instructions
- 1
Wash and prepare all vegetables. Remove stems from cayenne and sweet peppers, then roughly chop them. Cut the red onion into wedges, peel the garlic cloves, and peel and roughly chop the carrots.
⏱️ 10 min - 2
In a large pot, combine the chopped cayenne peppers, sweet peppers, red onion, garlic cloves, and carrots. Pour in the water and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot, and let the vegetables simmer for 20-25 minutes, or until all the vegetables are very tender and easily pierced with a fork.
⏱️ 25 min - 4
Remove the pot from the heat and let the mixture cool slightly for about 10 minutes. Carefully transfer the softened vegetables and their liquid to a high-speed blender. Add the kosher salt and date sugar.
⏱️ 10 min - 5
Blend the mixture on high speed until it is completely smooth. This may take 2-3 minutes, scraping down the sides of the blender as needed to ensure no chunks remain.
⏱️ 3 min - 6
Taste the hot sauce and adjust seasoning as desired. Add more salt for savory balance, or more date sugar for additional sweetness to temper the heat. If you prefer an extra smooth sauce, you can strain it through a fine-mesh sieve.
⏱️ 2 min - 7
Pour the finished hot sauce into clean, sterilized bottles or jars. Store in the refrigerator. The sauce will thicken slightly as it cools and can be stored for several weeks.
⏱️ 5 min