Homemade hot pepper sauce
0
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 16 • Difficulty: Easy
This is a fat-free tomato-based hot pepper sauce that’s great for dipping. Along with the usual chilies, garlic, onion, and vinegar, it's made with a generous amount of tomato sauce so you can ladle large spoonfuls over any protein. It also has a bouillon cube mixed in to add a nice depth of flavor. Depending on how spicy you like your hot sauce, adjust the amount of chiles you add to the mix accordingly.
Ingredients
Cooking spray
4 spray(s)
Scotch bonnet
4 pepper(s), or habanero chiles, stemmed
Uncooked onion
1 small, white variety, coarsely chopped
Garlic clove
3 clove(s), chopped
Kosher salt
¼ tsp, or more to taste
Canned crushed tomatoes
14 oz
Distilled white vinegar
¼ cup(s)
Honey
2 tsp
Vegetable bouillon cube
1 cube(s), crushed
Instructions
1
Preheat broiler. Arrange chiles on small baking sheet and broil, turning once, until charred, 2 to 4 minutes.
2
Coat medium saucepan with nonstick spray. Heat pan over medium-low. Add charred chiles, onion, garlic, and 1⁄4 tsp salt. Cook, stirring occasionally, until onion softens, 10 to 15 minutes. Add 1 cup water, tomato sauce, vinegar, 2 tsp honey, and crushed bouillon cube. Simmer, stirring occasionally, until flavors meld, about 15 minutes. Using immersion or standard 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.
3
Serving size: 1/4 cup
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