Blueberry Ghost Pepper Hot Sauce Recipe
Follow the ingredients and instructions in this Blueberry Ghost Pepper Hot Sauce Recipe like a professional chef.
Equipment & Tools
- Stove
- Saucepan
- Electric Blender
- Measuring Cup
- Measuring Spoon
- Wooden Spoon
- Glass Jar or Bottle
Ingredients
- 9 Ghost Peppers, Coarsely Chopped With Seeds
- 1 ½ cups Fresh Blueberries
- ¾ cup Roland Foods Rice Wine Vinegar, Recommended
- ⅓ cup Nature's Nate Honey, Recommended
- 7 tbsp Orange Juice
- 1 ½ tbsp Lime Juice
- 2 Spring Onions, Chopped
- ¾ tsp McCormick Ground Cinnamon, Recommended
- ¾ tsp Salt
Instructions
- Add Ghost Peppers, Blueberries, White Rice Wine Vinegar, Honey, Orange Juice, Lime Juice, Spring Onions, Cinnamon, and Salt in a medium size saucepan.H
- Heat the saucepan on medium heat, stirring occasionally.
- Once simmering, stir occasionally for approximately 20 to 25 minutes.
- Turn off the heat and give the pot some time to cool.
- After cooling, transfer to a blender and process until smooth.
- Pour the sauce into a bottle or container made of glass.
Notes
This sauce recipe calls for either fresh or frozen blueberries, so you do not need to wait until the blueberry season to prepare it. This deliciously sweet and spicy delicacy is available year-round.
Try to find blueberries that are not too sour. I realized that this made a substantial difference.
Cooling is essential since the 200-degree purple hot sauce will blow the lid off your blender.
Nutrition
Serving: 2tbspCalories: 22kcal (1%)Carbohydrates: 4.5g (2%)Protein: 0.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 71mg (3%)Potassium: 16mgFiber: 0.1gSugar: 4.1g (5%)Calcium: 2mgIron: 0mg
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