As part of my own personal whole food journey, I find that one of the hardest thing to replace are convenience items like pre-made sauces (any hot sauce addicts out there?). It’s gotten waaayyyy better, but in the beginning it was so challenging in fact, (at least that’s how I felt) that it almost made the whole food thing a bust. If something is too hard or too time consuming or too much of a pain in the butt, we often quit.
Ok, maybe it’s only me, but I actually don’t super like to be challenged. Ok, that’s not entirely true. When I’m rested, not stressed out, have lots of time, challenges..bring ‘em. But after I’ve had a long day at work, I’m tired, we have a million and one obligations…not so much.
Salad dressings used to be considered a “pain in the butt,” now I can’t imagine why I ever spent my hard earned money on anything that tasted a fraction as good as a homemade dressing. Thai peanut sauces used to be enough of a deterrent that I would just not make a meal because I’d have to make that part from scratch. Now I don’t need a recipe and it takes less time than it does to make a cup of tea. The same is true for bbq sauce or a quick homemade ketchup.
So I can say I’ve made some headway.
The thing that I don’t like or still struggle with is the shelf life of homemade sauces. A bottled store bought sauce lasts a much longer time (hello preservatives). But I’ve learned to get over the short shelf life and make it fresh as I need it. (Note: Fermented sauces do last 3 weeks or more, to learn how see GNOWFGLINS)
But here’s the great part. In this month’s Chatelaine, they had a recipe for hot sauce. It has a fridge life of a month. I freakin’ love that. Finally a sauce I can make that won’t go bad on me before I’m done using it up.
Things I love about this hot sauce recipe:
It makes a modest amount so I don’t have to store vats of it. It is also super flexible in the way that the ingredients can be changed out, like different peppers to create a milder sauce or a hotter sauce. Carrots can be switched out for roasted peppers, or tomatoes, or even a combination of all three. The sauce is spicy, but not too spicy and I love the natural sweetness the carrot brings. If you’re family would prefer it red, add tomato paste, or red peppers. Play around and let us know what you come up with.
10 Minute Homemade Hot Sauce
- 1 cup vinegar (white or apple cider)
- 1 cup grated carrots (or try with roasted red peppers or tomatoes)
- 1 tsp salt
- 3 Serrano peppers (try other varieties for different levels of heat)
Try adding garlic and tomato paste or make a green hot sauce by using Serrano peppers, diced green bell peppers, cilantro and 1 Tbsp honey.
See video for directions.
I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.