Datil Pepper Sauce – Recipe
A flavorful hot sauce recipe made with fiery datil peppers, tomato paste, vinegar and honey, with a few extra spices tossed in for flavor. This might be your new favorite hot sauce!
Servings: 48 teaspoons
- 3.5 ounces datil peppers chopped (98 g) (About 40 datil peppers, depending on the size)
- 3 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- ¼ cup water or more to thin the sauce
Add all of the ingredients accept for the water to a pot and bring to a quick boil. If you need a bit more moisture, add a couple tablespoons of water.
Reduce the heat and simmer for about 20 minutes, until the peppers soften up nicely.
Cool it slightly, then process it in a food process or blender until very smooth.
Add in water a bit at a time until it reaches your preferred consistency.
Makes about 1 cup of unstrained hot sauce. It’s a pretty thick sauce overall, so thin as desired. You can also use more vinegar to thin it if you prefer.
Heat Factor: Hot. Not as hot as a ghost pepper hot sauce, but you'll definitely get some good heat from the datil peppers.
Calories: 4kcal | Sodium: 14mg | Potassium: 26mg | Vitamin A: 65IU | Vitamin C: 3.5mg | Calcium: 1mg | Iron: 0.1mg