Raspberry Scotch Bonnet Hot Sauce
Servings 12 Servings
- 2 cups fresh raspberries crushed (frozen works too)
- 1 scotch bonnet pepper
- 1/2 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 1 pinch sea salt
- 1 cup sugar
- 1 cup water
Place a frying pan over medium heat and add the raspberries along with the chopped scotch bonnet pepper, apple cider vinegar, salt, and the balsamic vinegar.
Simmer for 10 minutes until the raspberries begin dissolving.
Add the sugar and water. Boil for an additional 10 minutes, stirring occasionally.
Use a sieve to strain out the seeds and allow the sauce to cool to room temperature.
Serve or keep refrigerated and use within 3 days.
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg