Fruit Based Hot Sauce

I posted a basic hot sauce recipe about six months ago. Since that time I have had several people ask me if it was possible to make a non-vinegar based hot sauce. The simple answer is yes, and they are quite good. I have gone a step further with this one and made a fruit based hot sauce. You can use the basic hot sauce recipe if you don’t want to have a fruit based hot sauce. Use the same basic hot sauce recipe but instead of vinegar use water, very simple. The upside of this method is no vinegar taste and more pepper flavor. The downside is it doesn’t last long, just a few weeks at the most. Make sure you keep it refrigerated.

This fruit based hot sauce lends itself the ability to vary the texture and thickness. It all depends on how much water you use. More water creates a thinner sauce and less will create a nice thick rich sauce. Let me know what you think.

You will need.

1 pear, peeled and cored

10 – 15 peppers of your choice. Keep in mind the peppers will effect the color of your sauce.  I have selected habaneros for this sauce, and you can see they are light orange in color, which in turn ends up being the color of the sauce.

The juice of 1 lemon

1 tsp salt

1 tsp garlic powder (you can add whatever herbs and spices you like the sky is the limit on this one)

Place the peppers, pear, and lemon juice into a sauce pot. For a thick sauce just barely cover the peppers and pear with water and boil. Add water as needed to keep the fruit covered. For a thinner sauce just add more water, the more water the thinner the sauce. Boil until the pear and peppers leave no resistance when pierced with a fork or knife.

Remove from the heat and let cool. Once cool enough to handle place the mixture into a blender and add your spices. Blend until smooth. Poor into a bottle and refrigerate. It truly is that easy.


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