Alkaline Hot Sauce with Habanero Peppers
I have always been a big fan of the spicy stuff, going back to my love of getting Szechuan Veggies from my local Chinese restaurant, and hot Veggie Madras from my local Indian restaurant in my early teens. Little did I realize it is because it is so good for me (ha!). And this is why I LOVE this Alkaline Hot Sauce recipe.
In all seriousness, one of the best, easiest, most simple ways to keep adding variety to really simple dishes such as simple salads, and veggies, is to have a solid repertoire of sauces, dressings and dips.
And this alkaline hot sauce is a cracker.
Habanero peppers are a type of chili pepper that is commonly used in spicy dishes and hot sauces. Obviously they are SUPER spicy, which comes from the compound capsaicin. Along with adding flavor and that delicious heat to your dishes, habanero peppers can also provide several health benefits, including:
- Rich in vitamins: Habanero peppers are a good source of vitamins C, A, and E, which are important for maintaining healthy skin, boosting immunity, and promoting overall health.
- Anti-inflammatory properties: The capsaicin in habanero peppers has been found to have anti-inflammatory properties, which can help reduce inflammation in the body and alleviate symptoms of conditions such as arthritis.
- Pain relief: Capsaicin has also been found to act as a natural pain reliever, particularly for conditions such as neuropathic pain and migraines.
- Boosts metabolism: Habanero peppers contain compounds that can help increase metabolic rate, which can aid in weight loss efforts.
- Improves digestion: The spiciness of habanero peppers can stimulate the production of digestive juices, which can help improve digestion and alleviate symptoms of indigestion.
Alkaline Habanero Hot Sauce Recipe
- 5–6 habanero peppers, stems removed and roughly chopped
- 1 small red onion, roughly chopped
- 3 cloves garlic, minced
- 1/2 cup fresh squeezed lime juice
- 1/4 cup raw apple cider vinegar
- 1/4 cup raw agave nectar
- 1 tsp Himalayan pink salt
- 1/4 cup filtered water
- In a blender, add the chopped habanero peppers, red onion, minced garlic, lime juice, apple cider vinegar, agave nectar, and Himalayan pink salt.
- Blend on high speed until everything is well combined and forms a smooth puree.
- While the blender is still running, slowly pour in the filtered water until the sauce reaches your desired consistency. You may need to add more or less water depending on your preferences.
- Taste the sauce and adjust the seasoning as needed. You can add more salt, lime juice, or agave nectar to balance the flavors.
- Once you are satisfied with the taste and consistency, transfer the sauce to a glass jar with a lid and store it in the refrigerator.
- The hot sauce will keep in the refrigerator for up to 2 weeks. You can use it as a dipping sauce for vegetables, a marinade for tofu or tempeh, or a spicy condiment for your favorite dishes. Enjoy!