Recipe courtesy of Hawa Hassan
Recipe courtesy of Hawa Hassan
Watch how to make this recipe.
Hot Pepper Sauce
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- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 296 mg
This hot sauce starts out mild but finishes with a slow, sweet burn. It's a great everyday condiment for eggs, meat, poultry, seafood and as an addition to sauces. While optional, the honey really rounds out the flavor and tames the burn. This sauce will keep for several weeks in a sealed jar in the refrigerator: just keep the top covered with a thin film of oil to prevent discoloration. The heat will increase slightly over time.
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 296 mg
Ingredients
Directions
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12m
Easy
CLASS
- Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.
