Sun-Kissed Umami Hot Sauce Recipe

5 from 1 vote

This hot sauce recipe blends red chilies, miso, kombucha, and sun-dried tomatoes into a smooth, tangy, funky, umami-rich flavor bomb, ready for drizzling!

Prep Time10

Cook Time15

Course: hot sauce

Cuisine: American

Keyword: kombucha, miso, sun-dried tomatoes

Servings: tablespoons

Calories: 4kcal

Author: Mike Hultquist

Ingredients

8 ounces fresh red chilies I'm using a mix of red jalapeños and sweet paprika peppers, stemmed and chopped
4-6 sun-dried tomatoes rehydrated in warm water
2 cloves garlic peeled
1 inch knob ginger peeled and chopped
1 small shallot or ½ small onion, chopped
1 tablespoon white or yellow miso paste
½ cup plain kombucha plus more as needed to thin
2 tablespoons apple cider vinegar
1 teaspoon honey optional
½ teaspoon salt plus more to taste

Instructions

In a small saucepan, combine chopped chilies, sun-dried tomatoes, garlic, ginger, and shallot with just enough water to cover (about ½ to ¾ cup). Bring to a gentle simmer over medium heat. Cover and cook for 10-12 minutes, until everything is soft.
Transfer the mixture (with 1/2-3/4 cup cooking liquid) to a blender. Add miso paste, kombucha, vinegar, honey (if using), and salt. Blend until completely smooth.
If too thick, add a bit more kombucha or water from the pot and blend again to your desired consistency.
Taste and adjust. Add more vinegar for brightness, honey for sweetness, or salt to taste.
Pour into a clean glass jar or bottle. Refrigerate and let it rest for 24 hours before using for best flavor.

Notes

Makes about 3 cups (48 tablespoons)

Nutrition