Are you ready to make some hot sauce that will set your taste buds on fire? This recipe combines the intense heat of devil’s tongue peppers with the flavors of garlic, ginger, turmeric, and honey for a perfect balance of spice and sweetness. Let’s dive into the world of hot sauce making together!
The Joy of Hot Sauce Making
It’s always hot sauce making time at Hook’d Up Bar and Grill. I love experimenting with different recipes and flavors, especially when my garden is overflowing with peppers. This year, my Devil’s Tongue pepper plants have been incredibly productive, and I couldn’t be happier!
About Devil’s Tongue Peppers
Devil’s Tongue peppers are similar in appearance to the Fatalii pepper but with smaller pods and smoother skin. They mature to a bright yellow or yellow-orange color and have a sweet, fruity flavor that is complemented by their intense heat. Although their exact origin is unknown, these peppers rival the spiciness of habaneros and are hotter than most other peppers.
Learn more about Devil’s Tongue Peppers here.
Ingredients Needed
To make this devil’s tongue hot sauce, you’ll need the following ingredients:
- 8 ounces devil’s tongue peppers (or alternative peppers)
- 4 ounces carrot, peeled
- 4 ounces white onion, peeled
- 2 ounces garlic (or more, depending on your preference)
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon honey (optional)
- 1 teaspoon turmeric
- ½ teaspoon sea salt (smoked sea salt works great)
- ½ teaspoon ground black pepper
- ½ cup apple cider vinegar
- ½ cup water (plus more if desired)
Devil’s Tongue Hot Sauce Recipe Steps
Let’s get cooking! Follow these steps to create your own devil’s tongue hot sauce:
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Begin by chopping the devil’s tongue peppers, carrot, onion, and garlic. Place them in a pot along with the remaining ingredients.
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Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. If you want to enhance the flavors further, you can simmer it for a longer duration.
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Allow the mixture to cool slightly, then transfer it to a food processor or blender. Process until smooth.
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If you prefer a thinner sauce, you can add a bit more water to achieve your desired consistency.
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You can either serve the hot sauce as it is or strain it through a fine mesh sieve for a smoother texture.
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Store the hot sauce in airtight containers in the refrigerator and enjoy it whenever your taste buds crave some fiery heat.
Recipe Notes & Tips
- Yield: This recipe produces approximately 1.5 cups of strained hot sauce. Feel free to adjust the water content based on your preferred consistency. You can also skip straining for a chunkier sauce. Feel free to scale up the recipe if you want to make a larger batch.
- Heat Factor: Devil’s tongue peppers bring the heat in this sauce.
- If you can’t find devil’s tongue peppers, habanero peppers or scotch bonnet peppers can serve as suitable alternatives. In reality, this recipe will work with any type of pepper.
- pH/Acidity: This sauce has a pH of 4.1. If you plan to preserve it using a water bath, consider adding more vinegar or citrus juice (such as lemon or lime) to achieve a pH of 3.5 or lower.
- Safety: It’s best to wear gloves when handling hot peppers to avoid any potential skin irritation. If you experience any discomfort, check out my post on How to Stop the Chili Pepper Burn.
Frequently Asked Hot Sauce Questions
Let’s address some common questions about hot sauce:
How long will this Devil’s Tongue Hot Sauce keep?
This hot sauce should easily last a few months in the refrigerator, if not longer. The longevity depends on its acidity. Generally, shelf-stable foods have a pH below 4.6. However, as a home cook, I recommend aiming for a lower pH, around 3.5 or so, to account for any errors. If you want to extend its shelf life, add more vinegar or citrus juice to lower the pH. Fermented hot sauces tend to have an even longer shelf life.
Where can I find hot sauce bottles?
You can find hot sauce bottles locally or order them online. Here are some Swing Top Glass Bottles that I recommend. If you prefer smaller bottles, these Hot Sauce Bottles (Woozy Bottles), 5 Oz – 24 Pack are great options.
Can I process this hot sauce for longer storage?
Absolutely! Just make sure to follow proper canning and jarring safety procedures. If you plan to use a water bath, aim for a pH of 3.5 or lower.
The National Center for Home Food Preservation (NCHFP) provides comprehensive canning instructions and tested recipes for food safety. You can find more information at their website: NCHFP.uga.edu.
What are some ways to use hot sauce?
Apart from drizzling hot sauce over your favorite dishes, I’ve written a helpful post on How to Cook with Hot Sauce. It provides plenty of inspiration for incorporating hot sauce into your culinary creations. Trust me, there’s no such thing as too much hot sauce!
Try Some of My Other Popular Hot Sauce Recipes
If you’re a hot sauce enthusiast like me, give these recipes a try:
- Carolina Reaper Hot Sauce
- Homemade Sriracha (both fermented and non-fermented varieties)
- Roasted Red Jalapeno Hot Sauce
- Cayenne Pepper Sauce
- Honey Roasted Hot Pepper Hot Sauce
- Ti-Malice – Hatian Creole Hot Sauce
- Ghost Pepper Hot Sauce
- Datil Pepper Sauce
- More Hot Sauce Recipes
Do you have any questions? Feel free to ask! I’m happy to help. If you enjoy this recipe, please leave a comment and rate it. Don’t forget to share it on social media and tag us at #HookdUpBarAndGrill. I can’t wait to see your delicious creations! Cheers! – Mike H.