Roasted Red Pepper Hot Sauce
Prep Time
Makes
Cooking Mode
1 tbsp canola oil
1 cup chopped roasted red peppers, patted dry
3 cloves garlic, chopped
1 Scotch bonnet pepper, seeded and chopped
1 tsp each mustard seeds and ground turmeric
½ tsp each ground cumin and salt
¼ cup apple cider vinegar
3 tbsp brown sugar
1 tbsp canola oil
1 cup chopped roasted red peppers, patted dry
3 cloves garlic, chopped
1 Scotch bonnet pepper, seeded and chopped
1 tsp each mustard seeds and ground turmeric
½ tsp each ground cumin and salt
¼ cup apple cider vinegar
3 tbsp brown sugar
Directions
1Heat 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.2Transfer 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.
Tips
1
Scotch bonnet chilies are hot. Wear rubber or latex cloves to protect skin when handling.
Disclaimer
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Personal Note
Personal Note
