Devil's Tongue Hot Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
72 teaspoons
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Calories
6 kcal
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Course
Main Course, Condiments
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Cuisine
American
Devil's Tongue Hot Sauce Recipe
Description
The Devil's Tongue Hot Sauce Recipe merges fiery devil's tongue peppers with a base of carrot, onion, and garlic, along with ground ginger, mustard, turmeric, and black pepper. The ingredients are simmered together to meld flavors before blending to a smooth consistency. The use of apple cider vinegar adds acidity and preserves the sauce, while honey can moderate heat with slight sweetness. Adjusting water content lets you control thickness, and straining refines the texture. This sauce offers a strong heat level with complex spice notes, ideal for seasoning foods needing a bold spicy kick.
The cooking method involves simmering the chopped vegetables and peppers with spices to soften and infuse flavor, followed by blending for smoothness. The resulting sauce has a thick, smooth texture with a pronounced heat and aromatic spices. It can be served as is for more texture or strained for a finer pourable sauce. The heat factor is high due to the specific pepper choice, but interchangeable with other hot peppers if unavailable.
This hot sauce can be stored refrigerated in airtight containers and used to enhance meats, eggs, or other dishes that suit a hot, tangy sauce. Given its natural acidity, it also has some shelf stability when properly stored. The recipe includes a pH measurement indicating safety for preservation adjustments, recommending additional vinegar or citrus if further acidification is desired for canning purposes.
Ingredients
- 8 ounces devil's tongue pepper 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 salt I used smoked sea salt, sea salt
- ½ teaspoon black pepper ground
- ½ cup apple cider vinegar
- ½ cup water plus more as desired
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
- Substitute devil's tongue peppers with habanero or scotch bonnet peppers if unavailable, or any hot pepper to adjust heat.
- For water bath preservation, add more vinegar or lemon/lime juice to lower pH to 3.5 or below.
- Adjust thickness by adding water after blending to suit desired consistency.
- Straining through a fine mesh sieve yields a smoother sauce texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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