Homemade Hot Sauce
With Roasted Garlic & Cayenne
by Andrea Alden
Blister Skin on the side burner
- 50 cayenne peppers
- 1 to 5 hot peppers like scotch bonnet (optional)
- 2 to 4 sweet bell peppers
- 1 tbsp. coconut or avocado oil
- 1 fist sized onion, diced
- 1 head of garlic, roasted
- salt and freshly ground pepper to taste
- 2 tbsp. maple syrup
- ¼ cup water
- 2 tbsp. balsamic vinegar
- 2 tbsp. white vinegar
Preheat the grill to 500°F, or use the infrared side burner on high. Blister the skin of all of the peppers over direct heat. Remove the peppers from the heat and allow them to cool enough to handle.
Wearing gloves, chop all of the peppers. Seeds will increase the heat of this sauce, so leave them in or dispose of them; it’s up to you.
In a saucepan over medium-low heat, combine the oil and onion, and begin cooking the onion. Add the peppers and roasted garlic, allowing everything to come to a simmer. Add salt and pepper to taste, and the maple syrup, continuing to simmer for about 30 minutes.
Add the cooked pepper mixture to a blender or food processor; make sure that the lid is secure. If you are sensitive wearing a mask and/or goggles are also a good idea. Turn the blender on. Slowly add the water and vinegars, blending until the mixture is as smooth as you can get it.
Strain the mixture through a mesh sieve into a waiting bowl. If you think that you can extract any more liquid from the remaining pulp, use cheesecloth and squeeze out a little more of this awesome-sauce.
Pour the strained sauce into squeeze bottles or canning jars. This will keep in the fridge for up to a month, but contains no preservatives.
Homemade Hot Sauce With Roasted Garlic & Cayenne pairs perfectly with potatoes, fish, chicken, and pretty much anything else you can imagine getting saucy with. If you like spicy, this hot sauce is fantastic and it's an easy recipe to make. Do you like to keep things spicy or not so much?