Hot Sauce alternative to “Red Hot” Hot Sauce3 min read

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I was trying to make a sauce to go with a recipe Buffalo Chicken Mini Meatloaf (I’ll post it tomorrow) as it asked for Hot Sauce. It uses Red Hot sauce in her version. Of course we don’t have that (at least not in the stores I go to) here in Australia. So it was off for a google search to find an alternative. I then came across this recipe for Kick Ass Habanero Hot Sauce By Robyn from Grillgrrrl.com

I have changed it around a bit to make it a bit more paleo and kid friendly. I added tomato paste to the original recipe. I do find though that when the sauce is added to a recipe as an ingredient it will just take enough bite out so that my kids would eat it. They huffed and puffed (skulled some water too) when they tasted it straight out of the jar. If your doing this for adults or as a gift then I would leave the tomato paste out with a note that it really is “Kick Ass.”

“Hot Sauce”

Makes approx. 600mls

Ingredients

  • 1tbsp coconut oil
  • 4 medium carrots
  • ½ cup or 1 medium chopped onions
  • 5 cloves of garlic
  • 6 birds eye chilli’s
  • ¼ cup water
  • ¼ cup lime juice
  • 1 tbsp lime zest (optional)
  • ¼ cup white vinegar
  • 1 tomato
  • 1 tbsp of tomato paste
  • sea salt and pepper to taste

Method:

  1. Heat the oil in a sauce pan over medium heat.
  2. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  3. Transfer the mixture to a blender or food processor.
  4. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  5. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.

Thermomix Method:

  1. Add carrots, onion and garlic to the TMX bowl and blitz for 5-8 seconds on speed 10 or until all chopped.
  2. Scrap down the edges and add the coconut oil. Simmer for 100oC for 3 mins on speed 1.
  3. Add the chilli’s, water, lime juice, vinegar, tomato, tomato paste and lime zest to the TMX bowl and blitz for 30 secs going from speed 1 to 8.
  4. Season with salt and pepper to taste. Then simmer on 100oC for 3-5mins on speed 1.

Notes:

  • The original recipe called for olive oil instead of coconut oil. As olive oil shouldnt be heated over a certain temperature coconut oil was an easy switch.
  • For the carrots I used baby carrots (no not the Dutch ones.)
  • I used a small to medium onion for the onion.
  • I listed the lime zest as optional as I didnt add it. I was using lime juice out of a bottle (had some in the fridge) so there was no zest.
  • Check the flavouring as you add the salt and pepper. I used more salt than pepper. It will really depend on the taste.
  • I have added the tomato paste to take a bit of the hotness out of the sauce for the kids. It seems to defeat the purpose of the “hot” right? Though I find that when the sauce is added to a recipe it will just take enough bite out that my kids would eat it. You could just make the sauce without the paste and add half hot sauce and half tomato sauce to a recipe. But then at least I know this has no additives or sugar.

2 comments

    1. Thanks @Lynnie. I’ve noticed that different brands of bottled lime/lemon juices have different additives – all bad. When I wrote up the recipe I was still in the process of `purifying’ my fridge. Needless to say those things will not be on the shopping list in the future. I’m now buying up on some extra limes and lemons when I see them cheap. I juice them and freeze in ice-cube trays so that I’ve got some ready when I need it.

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