St. Augustine Heat Hot Sauce Recipe
My own personal hot sauce recipe made with fiery datil peppers, a perfect every day sauce - plus I'll show you how you can make it with habanero or Scotch bonnet chilies, and dial back the heat with milder sweet chilies.
Servings: 32 tablespoons
Calories: 5kcal
Ingredients
- 7 ounces datil peppers chopped (~ 200 g) (or use habaneros, Scotch bonnets, or a mix - sub in some yellow bell pepper for milder)
- 2.5 ounces carrot peeled and chopped (~ 70 g)
- 2 ounces onion chopped (~ 55 g)
- 0.5 ounces garlic chopped (~ 15 g, about 3-4 cloves)
- 1/2 cup white vinegar or more as needed (~ 120 ml)
- ¼ teaspoon salt or to taste, ~ 1.5 g
Instructions
- Add all of the ingredients to a small pot or saucepan.
- Bring to a boil, then reduce heat, cover and simmer for 10 minutes to soften.
- Cool slightly then transfer to a food processor or blender. Blend until very smooth.
- Taste and adjust for salt. Add water or more vinegar 1-2 tablespoons at a time to thin to your desired consistency, if needed.
Notes
Makes about 2 cups (~480 ml).
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 20mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg