Hot! Hot! Hot! It’s getting spicy around here today with Homemade Hot Sauce. My inspiration for this recipe comes from the show Mexico - One Plate at a Time with Rick Bayless. When I watch television, it’s almost always a food show. I can’t help myself! Mexico – One Plate at a Time is one of my favorite shows to record. Lately, I’ve found it hard to find organic hot sauce options. Hot sauce is usually made with vinegar, and if you hang out with me on social media you might already know, the last thing I want in my hot sauce is vinegar possibly made from GM corn. Without labeling you just don’t know, unless you go organic where genetically modified crops are not allowed. Making homemade hot sauce has been brewing in my head for a while now. My prayers were answered when the episode of Mexico – One Plate at a Time I had waiting for me on my DVR was of Rick Bayless showing us how to make hot sauce. Since I’m not a big believer in coincidences, I knew it was meant to be, and took it as a sign to get on it and make my own already. This homemade hot sauce recipe packs a powerful kick. It’s thin and spicy so a little goes a long way. I find a lot of the store bought varieties to be thicker and sweeter, and although they’re certainly tasty, I love how this one is ultra-healthy. My husband and I were absolutely floored when my son started asking for a little bit of “Mommy hot sauce” on some of his favorite dishes. The other fabulous thing about this hot sauce recipe is that it’s a great healthy way to add depth of flavor to a dish without adding oil or fats. Your veggies will be boring no more!
Homemade Hot Sauce [Vegan]
- 6 cloves garlic, unpeeled
- 1 cup apple cider vinegar
- 1 cup water
- 1 carrot, chopped
- 1/2 onion, chopped
- 10 habanero chiles, stems removed
- 4 Serrano peppers, stems removed
- 2 teaspoons sea salt
- 1/2 teaspoon brown rice syrup
- In a skillet over medium heat add unpeeled garlic. Roast the garlic for 10 to 15 minutes, turning every few minutes to roast evenly on all sides. When the garlic becomes softer and blacked in spots it is done. Set aside to cool.
- Meanwhile, to a saucepan add apple cider vinegar, water, chopped carrot, and onion, along with the habanero chiles and serrano peppers.
- Cover saucepan half way with a lid, and simmer over medium-low heat for 12 minutes, until the carrots are nice and tender.Carefully pour into a blender. *For me, it’s easiest to scoop the solids into the blender, and then pour the liquid in.Peel the cooled garlic and add to the blender.
- Lastly, add the sea salt and brown rice syrup to the blender. Blend until the hot sauce is smooth.* Note -With hot liquids use caution and keep one corner of the lid up to prevent the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. **Also note – The fumes from blending the peppers are pow-er-ful so don’t put your face over it.
- Allow to cool. Pour hot sauce into jars or bottles and store in the refrigerator.