Homemade Hot Sauce [Vegan]

Contents

Homemade Hot Sauce [Vegan]Ingredients You Need for Homemade Hot Sauce [Vegan]How to Prepare Homemade Hot Sauce [Vegan]Nutritional Information Greatest Homemade Hot Sauce

Hot! Hot! Hot! It’s getting spicy around here today with Homemade Hot Sauce. My inspiration for this recipe comes from the show Mexico – One Plate at a Time with Rick Bayless. When I watch television, it’s almost always a food show. I can’t help myself! Mexico – One Plate at a Time is one of my favorite shows to record.

Lately, I’ve found it hard to find organic hot sauce options. Hot sauce is usually made with vinegar, and if you hang out with me on social media you might already know, the last thing I want in my hot sauce is vinegar possibly made from GM corn. Without labeling you just don’t know, unless you go organic where genetically modified crops are not allowed. Making homemade hot sauce has been brewing in my head for a while now. My prayers were answered when the episode of Mexico – One Plate at a Time I had waiting for me on my DVR was of Rick Bayless showing us how to make hot sauce. Since I’m not a big believer in coincidences, I knew it was meant to be, and took it as a sign to get on it and make my own already.

This homemade hot sauce recipe packs a powerful kick. It’s thin and spicy so a little goes a long way. I find a lot of the store bought varieties to be thicker and sweeter, and although they’re certainly tasty, I love how this one is ultra-healthy. My husband and I were absolutely floored when my son started asking for a little bit of “Mommy hot sauce” on some of his favorite dishes. The other fabulous thing about this hot sauce recipe is that it’s a great healthy way to add depth of flavor to a dish without adding oil or fats. Your veggies will be boring no more!

See also The 10 most mouthwatering plant-based pumpkin pasta dishes for a cozy fall are:1. Creamy Pumpkin Pasta with Sage and Brown Butter - A classic fall fusion of creamy pumpkin sauce, crispy sage leaves, and nutty brown butter tossed with perfectly cooked pappardelle.2. One-Pot Pumpkin Pasta with Spaghetti Squash and Kale - A hearty, autumnal one-pot wonder that combines the best of pasta, spaghetti squash, kale, and a hint of cinnamon for a cozy fall night in.3. Vegan Pumpkin Ravioli with Maple Sage Brown Butter Sauce - Flaky, pillowy pumpkin ravioli wrapped around a delicate sage-infused filling, served with a rich maple syrup-kissed brown butter sauce that will leave you wanting more.4. Pumpkin Cream Fettuccine Alfredo with Crispy Shallots and Chives - A vegan take on the classic fettuccine alfredo, substituting creamy pumpkin puree for heavy cream and adding crunchy crispy shallots and chives for added texture.5. Spaghetti Squash and Pumpkin Curry Pasta - A warm, aromatic curry pasta dish that combines roasted spaghetti squash with tender pumpkin chunks, all wrapped in a fragrant blend of Indian spices.6. Pumpkin and Sage Pappardelle with Crispy Fried Sage Leaves - Delicate pappardelle tossed with a rich pumpkin sage sauce and topped with crispy fried sage leaves for a texturally intriguing fall treat.7. One-Pot Pumpkin Pasta Bake with Sweet Potatoes and Kale - A comforting, easy-to-make pasta bake that combines the warmth of sweet potatoes and kale with the comfort of creamy pumpkin puree, all wrapped in a golden-brown crust.8. Vegan Pumpkin Carbonara with Spaghetti Squash and Turmeric Cream Sauce - A plant-based twist on the classic carbonara, substituting spaghetti squash for fettuccine and using turmeric-infused cashew cream to replicate the rich egginess of traditional carbonara.9. Pumpkin Ravioli with Brown Butter Sage Sauce and Toasted Pumpkin Seeds - Homemade pumpkin ravioli served with a nutty brown butter sage sauce and topped with toasted pumpkin seeds for added crunch and fall flavor.10. Creamy Pumpkin Mac 'n Cheese with Crispy Shallots and Chives - A comforting, plant-based macaroni and cheese dish that combines creamy pumpkin puree with sharp cheddar and crispy fried shallots for a fall twist on the classic comfort food.

Ingredients You Need for Homemade Hot Sauce [Vegan]

6 cloves garlic, unpeeled
1 cup apple cider vinegar
1 cup water
1 carrot, chopped
1/2 onion, chopped
10 habanero chiles, stems removed
4 Serrano peppers, stems removed
2 teaspoons sea salt
1/2 teaspoon brown rice syrup

How to Prepare Homemade Hot Sauce [Vegan]

In a skillet over medium heat add unpeeled garlic. Roast the garlic for 10 to 15 minutes, turning every few minutes to roast evenly on all sides. When the garlic becomes softer and blacked in spots it is done. Set aside to cool.
Meanwhile, to a saucepan add apple cider vinegar, water, chopped carrot, and onion, along with the habanero chiles and serrano peppers.
Cover saucepan half way with a lid, and simmer over medium-low heat for 12 minutes, until the carrots are nice and tender.Carefully pour into a blender. *For me, it’s easiest to scoop the solids into the blender, and then pour the liquid in.Peel the cooled garlic and add to the blender.
Lastly, add the sea salt and brown rice syrup to the blender. Blend until the hot sauce is smooth.* Note -With hot liquids use caution and keep one corner of the lid up to prevent the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. **Also note – The fumes from blending the peppers are pow-er-ful so don’t put your face over it.
Allow to cool. Pour hot sauce into jars or bottles and store in the refrigerator.

See also 15 Plant-Based Bok Choy Recipes – One Green Planet

Nutritional Information

Total Calories: 137 | Total Carbs: 30 g | Total Fat: 0 g | Total Protein: 4 g | Total Sodium: 4295 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.