Almost every recipe I see on Whole30 or other Paleo blogs that require hot sauce as an ingredient simply lists Frank’s Red Hot Sauce. Although this hot sauce brand is approved for many other diets, it contains xanthan gum, which unfortunately does not legalize the SCD.
I got down to work trying to make a homemade hot sauce. I speak 15 minutes, 1 pot and a handful of ingredients very easily. This sauce also lasts for weeks in the fridge and freezes well, so that a batch lasts a long time.
I’m a glutton for punishment and prefer a spicy sauce with my nose running and my forehead covered with beads of sweat. If you like your spicy sauce on the tamer side, you can use less chillies or milder heat.
Having grown up in North America, where most grocery stores have at least five different varieties of chili, I was shocked to move to the UK, realizing that most stores sell bags of plain red or green chilies, with no indication of variety or heat intensity.
I used what I think was a Fresno chili for this recipe, but red Thai, Cayenne or Jalapeno would work well as well.
There are so many great ways to use this sauce, you can use it as a marinade for chicken, as a burger sauce or even as a salad dressing. I also like mixing it with mayo or mixing it in minced meat to spicy hamburger patties or meatballs.
- 3/4 cup chopped tomatoes
- 2/3 cup chopped chili peppers
- 2/3 cup white wine vinegar or apple cider vinegar
- 4 cloves garlic crushed
- 1/4 tsp salt
In a small sauce pan combine all of the ingredients, bring to a boil and then reduce the heat to medium and leave to simmer for 8 minutes until the peppers have softened.
Allow the mixture to cool slightly before transferring it to a blender. Blend until its smooth.
Store in a container in the fridge for up to 3 weeks.