Try this Hot Sauce recipe, or contribute your own.
- Carbohydrate 20.2661325048928 g
- Cholesterol 0 mg
- Fat 15.1820800014921 g
- Fiber 3.4113000447409 g
- Protein 2.15804000103766 g
- Saturated Fat 1.24239000028166 g
- Serving Size 1 1 Serving (225g)
- Sodium 175.826375002592 mg
- Sugar 16.8548324601519 g
- Trans Fat 0.401240000249696 g
- Calories 211 calories
Step-by-step
- Place ingreds. in blender and blend for 10 seconds.
Blending canned whole tomatoes with raw aromatics and vinegar creates a sharp condiment in roughly thirty seconds of active processing time. Operating a standard countertop blender at high speed for ten seconds ensures the minced onion and crushed red pepper break down evenly without generating excess heat that can dull the bright acidity of the vinegar. Whole canned tomatoes provide a consistent water-to-solids ratio that fresh raw tomatoes often lack due to seasonal variations in ripeness and moisture content.
Adapting for Dietary Restrictions
Naturally free from dairy, gluten, nuts, and animal products, this formulation requires no specialized thickeners to achieve a clinging consistency. The inclusion of cooking oil adds necessary mouthfeel and helps carry fat-soluble capsaicin compounds from the red pepper flakes across the palate. Adjusting the sodium content is straightforward when substituting garlic salt with plain garlic powder, allowing precise control over the final salinity.
- If the sauce separates upon standing, pulse the mixture in the blender for another five seconds to re-emulsify the oil.
- To temper excessive heat from the crushed red pepper, increase the sugar quantity by a quarter teaspoon at a time until balanced.
- Store the finished condiment in a sterilized glass jar equipped with a tight-fitting lid in the refrigerator for up to one week.
