Roasted Red Pepper Hot Sauce

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 1/2 cup (125 mL)


  1. 1 tbsp (15 mL) canola oil
  2. 1 cup (250 mL) chopped roasted red peppers, patted dry
  3. 3 cloves garlic, chopped
  4. 1 Scotch bonnet pepper, seeded and chopped
  5. 1 tsp (5 mL) each mustard seeds and ground turmeric
  6. 1/2 tsp (2 mL) each ground cumin and salt
  7. 1/4 cup (60 mL) apple cider vinegar
  8. 3 tbsp (45 mL) brown sugar


  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.