Homemade Hot Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Garlic, whole bulb
  • 1 lb Hot peppers, assorted
  • 5 Tomatoes, whole

• Baking & Spices

  • 2 tbsp Raw cane sugar or palm sugar
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 drizzle Olive oil

• Liquids

  • 1/2 cup Water

Found on nakedcuisine.com

Description

Ingredients

• 1 lb. assorted hot peppers, de stemmed
• 5 whole tomatoes, halved
• 1 whole garlic bulb, separated into cloves
• drizzle of olive oil
• 1 Tbs sea salt
• ½ C apple cider vinegar
• 2 Tbs raw cane sugar or palm sugar
• ½ C water

Directions

• Preheat oven to 400F or 200C.
• Line a baking sheet with parchment, lay tomatoes flat and spread hot peppers and garlic around, drizzle with olive oil and a few pinches of sea salt. Roast for 30 minutes until the peppers skin starts to brown.
• In a blender or food processor add the chiles, tomatoes and peeled roasted garlic. Next add the apple cider vinegar, sugar, salt and water. Blend until smooth.
• Add a bit more water for a runnier sauce.
• Optionally you could strain out the seeds in a cheese cloth or fine mesh strainer.
• Keeps in the fridge for about a month.