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“Very Spicy Pepper Sauce with a little bit of Sweetness. Sauce may not taste very spicy when it first comes off the stove, it gets more spicy with time. Let it sit a few days before using to allow flavours to blend efficiently, But CAN be used right away.”
READY IN:
40mins
YIELD:
1 500ml jar
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon butter
  • 2 garlic cloves, Chopped
  • 100 g cherry peppers, Diced
  • 100 g jalapeno peppers, Diced
  • 100 g Thai chiles, Diced
  • 100 g serrano peppers, Diced
  • 1 tablespoon dried red chili
  • 12 cup red onion, Diced
  • 2 tablespoons maple vinegar
  • 18 cup water
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon brown sugar
  • salt and pepper

Directions

  1. * In a Medium Sauce Pan, Melt the Butter.
  2. * Add Garlic and Red Onion, Sautee until Onion is almost Transparent.
  3. * Add All Peppers, and Sautee on low heat until tender.
  4. * Add Water, Maple Vinegar, Brown Sugar, and Tomato Paste, Stir.
  5. * Add Salt and Pepper to your liking.
  6. * Let the mixture simmer for about half hr on low heat. Stirring Occasionally.
  7. * Take of Heat and Puree.

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