Ingredients for Buckin Hot Sauce
- Onions
- Carrots
- Bell Peppers
- Tomatoes
- Scotch Bonnet Pepper
- 1/2 cup chopped fresh cilantro
- 4 cloves garlic, minced
- Zest of 1 lemon
- Salt And Pepper
- Cayenne
- Cumin
- 1/2 cup white vinegar (or apple cider vinegar for a milder flavor)
- Vegetable Stock
- 1 cup tomato juice
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How to Make Buckin Hot Sauce
- Roughly chop 2 lbs of mixed vegetables (onions, bell peppers, jalapeños).
- In a large pot or Dutch oven, cook the vegetables over medium-high heat for 8-10 minutes, stirring occasionally, until softened but still slightly firm.
- Add 4 minced garlic cloves and cook for another minute until fragrant.
- Stir in 1/2 cup chopped cilantro and the zest of 1 lemon.
- Continue cooking, stirring occasionally, until most of the liquid from the vegetables has evaporated (about 5-7 minutes).
- Add 1/2 cup vinegar, 1 cup stock, and 1 cup tomato juice.
- Bring to a simmer, then reduce heat to low, and cook for 30-40 minutes, or until the sauce has reduced by about 1/3, stirring occasionally.
- Remove from heat and let stand for at least one hour to allow the flavors to meld.
- Season generously with salt, pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (or to your preferred spice level).
- Carefully transfer the sauce to a blender (or use an immersion blender) and purée until completely smooth. Add a little more tomato juice or stock if needed to reach your desired consistency.
- Taste and adjust seasoning as needed.
- Serve immediately with tortilla chips and your favorite salsa!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
0g
Carbs
0g
