Devil's Tongue Hot Sauce Recipe

Name: Devil's Tongue Hot Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 72 teaspoons
Ingredients: 8 ounces devil’s tongue peppers; 4 ounces carrot; 4 ounces white onion; 2 ounces garlic; 1 tablespoon ground ginger; 1 tablespoon ground mustard; 1 tablespoon honey; 1 teaspoon Turmeric; ½ teaspoon sea salt; ½ teaspoon ground black pepper; ½ cup apple cider vinegar; ½ cup water + more as desired

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
72 teaspoons
Calories
6 kcal
Course
Main Course, Condiments
Cuisine
American

Devil's Tongue Hot Sauce Recipe

Winston Rice

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This hot sauce recipe is made with fiery devil's tongue peppers for a nice level of heat, along with lots of garlic, ginger, turmeric and honey for a touch of sweet. Let's make hot sauce!

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Ingredients

Servings

8 ounces devil’s tongue peppers see notes for alterative peppers
4 ounces carrot peeled
4 ounces white onion peeled
2 ounces garlic or more as desired – I like a lot of garlic
1 tablespoon ground ginger
1 tablespoon ground mustard
1 tablespoon honey optional
1 teaspoon Turmeric
½ teaspoon sea salt I used smoked sea salt
½ teaspoon ground black pepper
½ cup apple cider vinegar
½ cup water + more as desired

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Instructions

Chop the peppers, carrot, onion and garlic. Add them to a pot with the remaining ingredients.
Bring to a boil then reduce the heat and simmer for 15 minutes. You can simmer longer if you’d like to develop the flavors more.
Cool slightly then pour the mixture into a food processor or blender. Process until smooth.
Add a bit more water if you’d like to thin the sauce out a bit to your preference.
You can serve it as is or strain it through a fine mesh sieve for a much smoother hot sauce.
Store in airtight containers in the refrigerator.

Notes

Makes 1.5 cups strained when I added a touch more water. Heat Factor: HOT. Devil’s tongue peppers pack a nice punch of heat. If you can’t find devil’s tongue peppers, use habanero peppers or scotch bonnet peppers instead. Realistically, this hot sauce recipe will work with ANY type of pepper. pH: I measured this sauce at 4.1 pH. If you’d like to preserve the hot sauce in a water bath, I suggest adding more vinegar or a citrus, like lemon or lime juice, to achieve a pH of 3.5 or lower.

Nutrition Information

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Calories 6kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 18mg (1%) Potassium 24mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 293IU (6%) Vitamin C 5mg (6%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 72teaspoons

Amount Per Serving

Calories 6 kcal

% Daily Value*

Calories	6kcal	0%
Carbohydrates	1g	0%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	18mg	1%
Potassium	24mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	293IU	6%
Vitamin C	5mg	6%
Calcium	3mg	0%
Iron	1mg	6%