Hot Pepper Sauce

american sauce blender pepper vegetable sauté vegetarian southern hot pepper vegan

Bryant Terry

Yield: 1 cup

Source

Ingredients

1/4 cup extra-virgin olive oil

1 small red onion, diced

1/2 teaspoon cumin

1/8 teaspoon cayenne

Coarse sea salt

1 large clove garlic, minced

1 habanero chile, minced

1/4 cup tomato paste

1/4 cup tomato sauce

2 teaspoons apple cider vinegar

1/4 cup water

1/4 teaspoon freshly ground white pepper

Method

• In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.

• Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.

• Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.