Raspberry Scotch Bonnet Hot Sauce
Sweet, fiery, and incredibly versatile
Servings 20 Servings
Calories 49kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 49kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 28mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg