Pepper Hot Sauce

Difficulty: Simple
Time: 30 minutes
Serves: 6

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 hot peppers, chopped
  • 4 cloves garlic, minced
  • ½ inch ginger, peeled and chopped
  • 2 tsp Kosher salt
  • 1 tbsp sugar
  • 1 tsp curry powder
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ½ tsp cayenne
  • ½ tsp chili flakes
  • 1 lb Roma Tomatoes, chopped
  • 1 cup rice vinegar

Not only is this fiery Hot Pepper Jelly Sauce full of heat, it’s full of flavor too!


  1. Heat olive oil in a large saucepan over medium/high heat. Add onion and hot peppers and sauté until onions begin to brown (about 5 minutes).
  2. Add garlic, ginger, all of the spices, salt and sugar. Cook for 2 minutes, add tomatoes and vinegar. Turn heat down to medium and cook, stirring occasionally, until tomatoes begin to break down (about 12 minutes).
  3. Place the cooked sauce in a blender. Be very careful putting hot ingredients into a blender; place a kitchen towel over top of the blender and place your hand on top BEFORE turning it on. This way the lid will not come off while you are blending.
  4. Pour puréed mixture through a fine sieve over a medium bowl. Push on the solids to extract all the liquid. Cool and refrigerate.
  5. This recipe yields 2 cups and will last for up to one month in the fridge.