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February 22, 2012

Hot Pepper Sauce

Vegan Soul Kitchen

  • Bryant Terry calls this his "attempt to replicate the oh-so-slammin' hot sauce" at New York City restaurant loloff. Sara Remington

1/4 cup (60ml) extra-virgin olive oil
1 small red onion, diced
1/2 teaspoon cumin
1/8 teaspoon cayenne
Coarse sea salt
1 large clove garlic, minced
1 habañero chile, minced
1/4 cup (60g) tomato paste
1/4 cup (60g) tomato sauce
2 teaspoons apple cider
1/4 cup (60ml) water
1/4 teaspoon freshly ground white pepper

In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt. Sauté until the onions start to carmelize, about eight minutes.

Stir in the garlic and chile; sauté for two more minutes. Add the tomato paste, tomato sauce, vinegar, and water. Mix well and simmer until it starts to thicken, about five to seven minutes.

Transfer all ingredients into an upright blender, add the white pepper, and purée until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.

Recipe from the book "Vegan Soul Kitchen" by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2009.  Find out more at www.dacapopresscookbooks.com.


All figures are per serving, serves 10. 

Calories: 59
Fat: 5 g
Carbs: 3 g
Fiber: 6 g
Protein: 0.4 g
Sodium: 22 mg

Read more from the Guide to Meat-Free Meals