Roasted Red Pepper Hot Sauce

1/2 cup (125 mL)
Easy
Appetizers
20 minutes

Characteristics

Vegan Vegetarian Without gluten Without nuts Dairy Free

Nutritional Facts Per Serving

35
Calories
0.3 g
Protein
5 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 35
  • Lipides 1.5 g
    • Saturated fat  0.1 g
  • Sodium  110 mg
  • Carbs 5 g
    • Sugar  5 g
  • Protein 0.3 g

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) chopped roasted red peppers, patted dry
  • 3 cloves garlic, chopped
  • 1 Scotch bonnet pepper, seeded and chopped
  • 1 tsp (5 mL) each mustard seeds and ground turmeric
  • 1/2 tsp (2 mL) each ground cumin and salt
  • 1/4 cup (60 mL) apple cider vinegar
  • 3 tbsp (45 mL) brown sugar

Method

  1. Heat oil in skillet set over medium heat. Cook roasted red peppers, garlic, Scotch bonnet pepper, mustard seeds, turmeric, cumin and salt 2 to 3 min. Add cider vinegar and brown sugar. Bring to a simmer; cook 3 to 5 min., scraping down sides as necessary, until aromatic and almost all liquid has evaporated. Cool completely.
  2. Transfer to blender; puree until smooth. Sauce can be stored, tightly covered, in refrigerator up to 3 days. Serve with prepared Compliments Tex-Mex Cheese Sticks

Tip: Scotch bonnet chilies are hot. Wear rubber or latex cloves to protect skin when handling.

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