Tuesday, January 13, 2015


This spicy, sweet, tangy hot sauce is so addictive you'll find yourself having it with everything! And the colour is so pretty too.

I first had this hot sauce at the incredible Cochon in New Orleans a few weeks ago. And since then I was a bit obsessed. It was so utterly delicious with enough spice, sweetness, and tang to want it over and over, that I had my muffaletta practically doused in it. As a parting gesture, I photographed the ingredients on the label (they sell bottles at the restaurant and also have the same bottles at each table).

Well I came home and couldn't get it out of my mind, so I looked at the photo with the ingredients and created a version of it. I must say this is pretty darn close to the Cochon version, with a bit more spice and a slightly thicker texture so that I can use it as a dip and a spread. And now I always have some in the fridge!

I've made it with sweet potatoes of all colours - white, yellow, orange, and they're all terrific! So use any type of sweet potato that is available to you. And if you don't have apple cider vinegar, use distilled and adjust the sugar to balance the taste.

Habanero-Sweet Potato Hot Sauce
makes: 16 oz./2 cups

- 2 medium sweet potatoes, washed and unpeeled
- 4 habanero peppers, cut into large pieces (remove the seeds from two if you want to tone the spice down a bit)
- 3 cloves garlic, cut into large pieces
- 1/2 white or yellow onion, cut into large pieces
- 1/2 cup apple cider vinegar
- 1/2 cup distilled vinegar
- 1-1/2 tbsp. sugar
- 1 tsp. salt (optional)
  1. Preheat oven to 375 F.
  2. Place the sweet potatoes on a baking tray and bake for 40 - 50 min. until a knife slides easily into the sweet potatoes. Remove from the oven and let cool.
  3. In a small pan, bring the distilled vinegar to a simmer. Add the garlic, onion, and habanero and simmer until the onion is mostly softened, 5 - 7 min. Remove from the heat and allow to cool.
  4. Put the peeled sweet potatoes, vinegar mixture, apple cider vinegar, sugar, and salt (if using) in a blender jar and blend until smooth. You may need to thin with apple cider vinegar, 1 tbsp. at a time, to help blend well.
  5. Taste and adjust sugar if needed. Transfer to a jar and store in the fridge for a few weeks.
  6. Enjoy with eggs, tamales, sandwiches, burgers, empanadas, steak, chicken, pizza... whatever you please!

No comments:

Post a Comment