TACO TUESDAY will NEVER BE THE SAME with these Hot Sauce Recipes!

fresh chili peppers

🥗Healthier: mild chili peppers

💰Cheaper: dried chili flakes

Mild peppers reduce heat while dried flakes are often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor and is often seen as a healthier option.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness and flavor.

Remove stems from 2 jalapenos and place in the saucepan.

Remove stems from 3 scotch bonnets and place in the saucepan.

Remove stem and seeds from 1 poblano pepper and place into the pan.

Crush 3 cloves of garlic and place them on the baking tray.

Quarter half a red onion and place on the baking tray.

Place the baking tray in the oven and broil on low for 6 minutes.

In a saucepan, add 5 orange scotch bonnets, 1 piece of garlic, 1 cup frozen mango, 1/2 teaspoon turmeric, 1 tablespoon cane sugar, 1/2 teaspoon salt, and a splash of olive oil.

Add 1 cup apple cider vinegar to the saucepan.

Cover and bring to a boil over medium-high heat, then simmer for a couple of minutes.

Turn off the heat and carefully transfer to the blender, then blend on high until liquefied.

Pour the hot sauce into a glass bottle and refrigerate for up to a month.

In a saucepan, add 3 green scotch bonnets, 1 piece of garlic, 2 jalapenos, and 1 poblano pepper.

Roughly chop 2 sticks of green onion and place into the pan.

Add 1/2 teaspoon salt, 1 cup apple cider vinegar, and 1 tablespoon cane sugar.

Add a splash of olive oil, cover, and bring to a boil, then simmer for a few minutes.

Turn off the heat and carefully transfer to the blender, then blend on high until liquefied.

Pour the hot sauce into a glass bottle and refrigerate for up to a month.

In a saucepan, add 1 piece of garlic, 1 red onion, and the remaining scotch bonnets.

Add 1 tablespoon cane sugar, 2 dried chipotle peppers, 1/2 teaspoon salt, and 1 tablespoon chili oil.

Add 1 cup apple cider vinegar, cover, and bring to a boil, then simmer for about 5-6 minutes.

Turn off the heat and carefully transfer to the blender, then blend on high until liquefied.

Pour the hot sauce into a glass jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary