Are you a lover of hot spices? Do you want the most suitable hotsauce next to your main dishes? Then you’re at the right address when it comes to hotsauces!
Our tomato version of this sauce is honestly one of our top favorites, and I bet you will think the same of it when it hits your tongue!
This hotsauce is simple to make and fits with a ton of dishes!
You probably came upon this recipe through my other delicious dish called “fried spelt couscous with oyster mushrooms and hotsauce“.
You can apply this sauce in many dishes, especially Caribbean-based dishes – which it is well-suited for – for example fried noodle dishes, rice dishes and more. The Asian-Caribbean kitchen uses the same type of sauce, but the version depicted here is healthier and alkaline. You can make the sauce as hot as you want; if it’s too hot you can add a lesser-hottened spice like cayenne pepper, and then you’re good to go! Bon appetit!
Ingredients:
- 4 tomatoes (optional: first skin the tomatoes with hot water)
- 1 red onion
- 2 madame jeanette peppers (without seeds)
- ½ teaspoon of salt
- 1 tablespoon of agave syrup
- 2 teaspoons of coconutblossom sugar
- 2 tablespoons of limon cider
- ½ teaspoon of smoked paprika powder (optional)
Preparation of the tomato hotsauce:
- Place all the ingredients in a blender and blend it all till the mass is totally smooth.
- Eventually you can place it in a small jar, and store it in the refrigerator.