Sun-Kissed Umami Hot Sauce Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A umami-rich hot sauce blending red chilies, sun-dried tomatoes, miso, and kombucha into a smooth, funky condiment. The sauce balances heat with tangy fermented complexity, ready to drizzle on any dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 8 ounces fresh red chilies (I'm using a mix of red jalapeños and sweet paprika peppers, stemmed and chopped)
- 4-6 sun-dried tomatoes (rehydrated in warm water)
- 2 cloves garlic (peeled)
- 1 inch knob ginger (peeled and chopped)
- 1 small shallot (or ½ small onion, chopped)
- 1 tablespoon white or yellow miso paste
- ½ cup plain kombucha (plus more as needed to thin)
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey (optional)
- ½ teaspoon salt (plus more to taste)
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 41mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 25mg
- Calcium
- 2mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.