This delicious hot sauce is also super versatile. You could have it on ribs, burgers, chicken (hello wings!), in stir fries, and more. But it’s also simply divine on top of some vanilla (or berry) ice cream. Beware that one is dangerously addictive.
The other fun part of this recipe is it can be ready in an hour given the use of vinegar as the acid rather than through fermentation (though most of my sauce recipes on here are fermented). That said, you could easily ferment your peppers for any desired length, and also use the brine to substitute some of the vinegar. I still encourage you to use some of the red wine vinegar because its fruitiness works really well with the concept of this sauce and will help ensure a sufficiently low pH. To truly know your pH, you would want to test the sauce after processing.
To make this hot sauce, you’ll need to start by making my blackberry simple syrup. It is a delicious ingredient that provides much of the sauce’s flavor and sweetness. It will be well worth it… you’ll have some left over which is great on so many things.
Note: This recipe can be used with any berry and berry syrup of your choice. My most recent batch was 50/50 homegrown blackberries and blueberries and it was stellar.
This recipe makes about 26 fl. oz., or about 5 woozy bottles (3.25 cups; 775 grams). Just double the quantities to make a bigger batch.
You will need:
- Equipment for the blackberry simple syrup (saucepan, masher, mesh strainer)
- Measuring cups & spoons
- Kitchen gloves (to remove pepper stems & seeds)
- High-performance blender
- Optional: xanthan gum (discussed below)
- 1/2 lb. red chili peppers, seeds & stems removed (e.g. red jalapeno & serrano; habanero or other very hot peppers based on personal heat preference)
- 1 cup blackberry simple syrup (directions here)
- 1 cup blackberries (frozen or fresh)
- 3/4 cup red wine vinegar
- 1/4 cup water or berry juice (or can use additional red wine vinegar if you prefer a sauce with a stronger vinegar bite)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg or mace
- 1/4 tsp ground clove or allspice (or 1/8 tsp of each)
- 1/4 tsp cardamom (optional)
- Extra sugar to taste (I find this step unnecessary)
1.) Clean and prepare the peppers as described above.
2.) Combine all the ingredients in the blender and blend on high for 2-3 minutes or until completely smooth. If frothing occurs, skim it with a spoon, allow blended sauce to settle overnight in the refrigerator (just keep in the blending pitcher), and blend again the next day.
3.) To prevent separation: Add xanthan gum at the rate of 1/8 tsp per cup of sauce. Add to the sauce in the blender once it has already been fully blended. Make sure to run the blender as soon as the xanthan gum has been added or it can clump. Continue to run the blender for about a minute.
4.) Transfer to storage container or woozy bottles and store in refrigerator. Will stay good for at least 4 months. To extend shelf life and make shelf stable, follow the step below for pasteurizing.
To make the sauce shelf stable sealed at room temperature, transfer the sauce to bottles using a bottling funnel. Seal the bottles and immerse in a large pot full of water. Bring to 180 (continuously monitor with thermometer) and hold for 20 minutes. Remove bottles, ensure cap is tight, and invert for 3 minutes. This pasteurized sauce will remain viable for at least one year at normal room temperatures. Refrigerate once opened.