Homemade hot sauce
45
- Makes1 Cup
Roberto Caruso
Once you make your own, you'll never go back! The secret? Carrots give this spicy sauce a touch of sweetness
Ingredients
1 cup white vinegar
1 tsp kosher or coarse salt
1/4 tsp granulated sugar
2 serrano chilies, seeded and chopped, about 1/4 cup
1 cup packed grated carrots, about 1 to 2 carrots
Instructions
Combine vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Remove from heat.
Pour carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.
Nutrition (per serving)
Calories 4, Carbohydrates 1g, Sodium 101mg.
Switch it Up!
Three variations to suit every taste Jalapeno hot sauce Instead of serrano chilies, use seeded jalapeno peppers. Continue with recipe.
Cilantro hot sauce Add 1/2 cup chopped cilantro stems during the last 2 min of boiling. Continue with recipe.
Pineapple hot sauce Reduce vinegar to 1/2 cup. Instead of serrano chilies, use 2 seeded Thai bird's-eye chilies. Instead of carrots, use 1 cup chopped pineapple. Continue with recipe.
Four Ways to Use it!
Hot 'n' Sour Soup Combine 3 cups low-sodium chicken broth with a 170-g package sliced shiitake mushrooms and 1/4 cup drained canned sliced bamboo shoots in a saucepan; set over high. Add 1 thinly sliced chicken breast. Whisk 1/3 cup Serrano-Chili Sauce or Cilantro Hot Sauce with 4 tsp cornstarch. Add to soup. Cook until slightly thickened, 2 min. Stir in 1 sliced green onion. Garnish with basil (optional).
Jalapeno Cheese Dip Stir 1/2 cup mayonnaise with 1/4 cup Jalapeno Hot Sauce and 1 cup grated parmesan in a microwave-safe bowl. Heat in microwave for 30 sec. Stir and serve warm.
Spicy Pineapple 'Plum' Sauce Stir 1/2 cup Pineapple Hot Sauce with 2 tbsp honey. Serve with wings or chicken fingers. Mexican Potato Salad Combine 500 g cooked, diced potatoes with 1 chopped tomato, 1/2 cup sliced pitted black olives, 1/2 cup Cilantro Hot Sauce and 1/4 tsp salt in a large bowl. Season with pepper. Serve warm or cold.