Roasted Red Pepper Hot Sauce
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- ½ cup (125 mL)
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 1 cup
- chopped roasted red peppers, patted dry
- 250 mL
- 3
- cloves garlic, chopped
- 1
- Scotch bonnet pepper, seeded and chopped
- 1 tsp
- each mustard seeds and ground turmeric
- 5 mL
- ½ tsp
- each ground cumin and salt
- 2 mL
- ¼ cup
- apple cider vinegar
- 60 mL
- 3 tbsp
- brown sugar
- 45 mL
Directions
Step 1
Heat 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.
Step 2
Transfer 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
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Nutritional Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL)
- Calories:
- 35
- Fat:
- 1 g
- Carbs:
- 5 g
- Sugar:
- 5 g
- Sodium:
- 110 mg