Cayenne Pepper Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
32 tablespoons
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Calories
4 kcal
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Course
Condiments
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Cuisine
North American
Cayenne Pepper Sauce
Description
The sauce is made by finely chopping fresh cayenne peppers along with garlic and red onion, then simmering the mixture with white vinegar and spices. Paprika adds a smoky undertone while salt enhances flavor. The simmering melds flavors and softens the peppers, before pureeing to a smooth consistency. This cooking process also preserves the sauce for refrigeration, with vinegar acting as a natural preservative.
The heat level can be modified by including or removing pepper seeds and membrane or by adding hotter peppers like habanero or scotch bonnet in small increments. For a thinner sauce, straining or adding more vinegar achieves the desired consistency. The final product is stored in glass jars refrigerated and can last for months due to the vinegar’s preservation properties and acidity level.
When handling hot peppers, gloves are recommended to avoid skin irritation. Adjust your approach to suit your spiciness preference and kitchen safety.
Ingredients
- 6 oz cayenne pepper stems removed, fresh
- ¼ red onion
- 4 garlic cloves
- 1 cup white vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Add all ingredients except the vinegar to a blender or food processor. Process until the mixture is finely chopped.
- Transfer the pepper mixture to a deep saucepan. Add the vinegar and bring to a boil over medium high heat, then reduce heat to low and allow to simmer for 20 minutes.
- Remove from heat and allow the mixture to cool to room temperature. Return it to the food processor and process until smooth.
- Pour the sauce into glass jars or bottles with lids. Store in the fridge.
Notes
- Wear gloves when handling hot peppers to protect your skin from irritation.
- Control heat by including or removing seeds and membranes, or adding hotter peppers like habanero in small amounts.
- Thin the sauce by straining or adding more vinegar if desired.
- Store the sauce refrigerated in glass jars; it can keep for months thanks to vinegar's preservation.
- Use a pH meter if available to ensure the sauce acidity is below 4.6 for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 0.1g | 0% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.004g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 73mg | 3% |
| Potassium | 20mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.3g | 1% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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