300-500 ml Pepper paste (check note on desired spice level🌶️)
250 ml Lime juice
2 Tbsp Salt
400-600 g Fruit of choice*
2 Tbsp – Up to ¼ Fresh spices or herbs (Optional – for added fragrance) *
1 Tbsp-up to ¼ Cup (59ml) Honey (Optional – for added sweetness)
*Fruit and Fragrance Suggestions:
Strawberries are an amazing add-in; the flavour and sweetness really shine through. You can use fresh or frozen.
Mango, Pineapple, Peaches add a refreshing twist and pair really well with the pepper – use very ripe fruit for maximum flavour.
For spices and herbs like ginger or lemongrass, use fresh, and grate or mince.
Directions
Preparing the Hot Sauce
Finely dice carrots, onions and garlic.
In a large pot, bring carrots, onions, garlic, vinegar and water to a boil, then reduce heat to a simmer and cook for 20-30 minutes.
While the vegetables are cooking, prep your chosen fruit and fragrance ingredients. Tip: For fresh fruit, a medium chop will help the fruit to cook down quickly. For ingredients like ginger or lemongrass, mince or grate finely.
Test your carrots for softness – they should be soft enough to mash with a fork. Once soft, add pepper paste, lime juice, salt, and chosen add-ins and bring the pot back to a boil. If your stove has ventilation, turn it on, as the gases in the peppers can be powerful.
Remove the pot from heat and puree until you achieve a smooth consistency.
Bottling Hot Sauce – Use rubber gloves when handling hot sauce!
Using a funnel, carefully pour the hot sauce into the bottles, leaving about ¼ inch of headspace at the top. If the hot sauce cools off too much and becomes hard to pour, put it back on the heat for a few minutes.
Gently tap the bottles or use a non-metallic utensil (like chopsticks!) to remove any trapped air bubbles.
Wipe the rim of the bottles with a clean cloth to ensure it seals properly. Cap the bottles and tighten securely but not too tightly.
Store in the fridge for up to 3 months. For longer storage, follow canning/ jarring safety procedures.
Notes
Important: Working with hot peppers can be a gaseous process and lead to skin irritation if it gets on your skin. Use ventilation when cooking the sauce, and wear gloves when handling the hot sauce and doing dishes. *Spice level: Scoville Scale – Some Popular peppers for reference
Bell Pepper: 0 SHU (no heat)
Serrano: 2,500 to 5,000 SHU (medium)
Jalapeño: 2,500 to 8,000 SHU (mild to medium heat)
Cayenne: 30,000 to 50,000 SHU (hot)
Habanero: 100,000 to 350,000 SHU (hot)
Carolina Reaper: 1,500,000 to 2,200,000 SHU (one of the hottest peppers)
