Hot pepper sauce
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This is a fat-free tomato-based hot pepper sauce that’s great for dipping, but you can also ladle spoonful's generously over any protein. Depending on how spicy you like your hot sauce, adjust the amount of chillies accordingly.
Ingredients
Chilli, green or red
4 individual, Scotch bonnet chillies
Calorie controlled cooking spray
4 spray(s)
Onion
1 small, roughly chopped
Garlic
3 clove(s), chopped
Tinned Tomatoes
1 can(s), large
White Wine Vinegar
50 ml
Honey
1 teaspoon(s), level
Vegetable stock cube
1 cube(s)
Instructions
1
Preheat the grill and arrange the chillies on a small baking sheet and grill, turning once, until charred, 2 to 4 minutes.
2
Coat a medium saucepan with calorie controlled cooking spray. Heat pan over a medium-low. Add the charred chillies, onion, garlic, and ¼ tsp salt. Cook for 10-15 minutes stirring occasionally, until the onion softens. Add 200ml water, the tinned tomatoes vinegar, 2 tsp honey and the stock cube. Simmer, stirring occasionally, until flavour's meld, about 15 minutes. Using a blender, blend until sauce is slightly chunky. Add more salt and honey to taste. Transfer sauce to jar with lid. Let cool, uncovered. Cover jar and refrigerate for up to 2 weeks.
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