Stovetop Hot Sauce

🎥 [Watch the video demo here] to see how the hot sauce comes together in my kitchen.

Spice Profile: black pepper, chipotle, coriander, cumin

Hot sauce has been crafted for centuries across cultures—fermented in Mexico, vinegar-based in the American South, pepper-forward in the Caribbean. However you make it, the goal is the same: to bottle fire, flavor, and balance. Here’s my version, with just a touch of honey to round out the heat.

Consider wearing food-safe gloves for this recipe, the peppers are hot!

Ingredients:

• ¾ lb hot peppers, chopped

• ¼ lb sweet peppers, chopped

• 1 small onion, chopped

• 4 garlic cloves, chopped

• 1 small beet, chopped

• 2 tsp Stock+Spice Hot Sauce Blend

• Juice of 3 limes

• ⅓ cup cider vinegar

• 1 Tbsp salt

• 1 Tbsp honey

• 3 cups water

Method:

1. Combine peppers, onion, garlic, beet, spice blend, lime juice, vinegar, salt, honey, and water in a pot.

2. Bring to a boil, then reduce to a simmer. Cook ~35 minutes, until the vegetables are very soft.

3. Puree the mixture until smooth, then strain through a fine sieve.

4. Taste and adjust with more salt, honey, or lime juice if needed.

Storage: Keeps in the fridge for months (if you don’t polish it off sooner).

Try it drizzled on tacos, stirred into chili, or as a fiery finishing touch for scrambled eggs.