Devil's Tongue Hot Sauce Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery hot sauce made with devil's tongue peppers, garlic, ginger, and honey. The blend of heat and sweetness with warm spices makes it a versatile condiment for adding depth to any savory dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 72- 8 ounces devil’s tongue peppers (see notes for alterative peppers)
- 4 ounces carrot (peeled)
- 4 ounces white onion (peeled)
- 2 ounces garlic (or more as desired – I like a lot of garlic)
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon honey (optional)
- 1 teaspoon turmeric
- ½ teaspoon sea salt (I used smoked sea salt)
- ½ teaspoon ground black pepper
- ½ cup apple cider vinegar
- ½ cup water + more as desired
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 18mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 24mg
- Calcium
- 3mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.