How to Make Lip-Smacking Strawberry Cobbler Hot Sauce (Vinegar-Based)

What hot sauce dares to be perfect on wings and ice cream? As a glaze for BBQ ribs and as a topping for your strawberry cheesecake desert?? It seriously works!

This homemade, small-batch strawberry cobbler hot sauce blends sweet, jammy fruit with a fiery kick that’s bold, balanced, and totally addictive. It’s easy enough to make, but there is a step involved of making strawberry simple syrup which can take around 20 or 30 minutes. Links both for my recipe, as well as to just purchase a solid product instead, are provided throughout.

For a ton more unique, delicious hot sauce recipes, check out my free sauce archives or the Insane in the Brine cookbook.

Yield:

30 fl. oz, enough for around 5 woozy bottles of sauce

Equipment:

• Saucepan, masher, mesh strainer (for strawberry syrup)
• Measuring cups & spoons
• Kitchen gloves (to remove pepper stems & seeds)
• High-performance blender
• Optional: xanthan gum (discussed below)
• 5-6 woozy bottles for storage (optional)

Ingredients:

• 1/2 lb. red chili peppers, seeds & stems removed (e.g. red jalapeño & serrano; habanero or other very hot peppers based on personal heat preference)
• 1 cup strawberry simple syrup (directions here) or purchase
• 1 cup chopped strawberries, frozen or fresh (~165g)
• 3/4 cup red wine vinegar
• 1/4 cup berry juice/cocktail (or use additional red wine vinegar for 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)
• 1/8 tsp cardamom (optional)
• Extra sugar to taste (I find this step unnecessary with the simple syrup)

Strawberry simple syrup is not just awesome in this hot sauce, but in drinks, teas, on ice cream, and more! Recipe here or you can buy some

Directions:

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 needed, blend in batches. If frothing occurs, skim it with a spoon and allow blended sauce to settle overnight in the refrigerator (just keep in the blending pitcher). Briefly blend again the next day on low.

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 on low 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.

Pasteurizing Instructions:

To make the sauce shelf stable sealed at room temperature (until opened):

1. Transfer the sauce to bottles using a bottling funnel.
2. Seal the bottles and immerse in a large pot full of water.
3. Bring water to 180°F (82°C) and hold for 20 minutes, continuously monitoring with a thermometer.
4. Remove bottles, ensure caps are tight, and invert for 3 minutes.

This pasteurized sauce will remain viable for at least one year at normal room temperatures. Refrigerate once opened.