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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one great hot sauce - easy to make and you can have it as mild or as hot as you want . Great for using up those chili peppers from the garden. Use it on everything and anything. Keeps several weeks in the fridge. Ingredients:
24 hot peppers |
1 large sweet potato, peeled, & sliced (or 4 carrots, peeled & sliced) |
10 garlic cloves |
1 large onion, sliced |
1 lime, juice of |
1 tablespoon balsamic vinegar |
2 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon white pepper (black will do) |
1 teaspoon sugar |
1 teaspoon mustard powder |
1 teaspoon turmeric |
1/2 cup apple cider vinegar |
Directions:
1. Blanch the peppers in boiling water for 1 minute (if you want this sauce milder remove seeds& membrane before blanching the peppers) Put the peppers in your food processor or blender.
2. Boil the onion, garlic& sweet potato until fork tender (just cover them with water& bring to a boil, simmer until tender) Toss the onion, garlic& sweet potato into the processor together with all the other ingredients Pulse to start and then puree, cool.
3. Place in a jar with a lid, refrigerate.
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