Cherry Bomb Hot Sauce

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Cherry Bomb Hot Sauce
1460 min.
6
31kcal

Suggestions


Are you ready to elevate your culinary creations with a burst of flavor? Introducing the Cherry Bomb Hot Sauce, a vibrant and zesty addition to your kitchen repertoire! This sauce is not only a feast for the taste buds but also caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. With its unique blend of sweet cherry juice and fiery habanero peppers, this hot sauce strikes the perfect balance between heat and sweetness, making it an ideal companion for everything from grilled vegetables to tacos.

What sets this recipe apart is its simplicity and the use of fresh, wholesome ingredients. The carrots add a subtle sweetness and a beautiful color, while the fresh ginger brings a delightful zing that will awaken your senses. Plus, the red wine vinegar adds a tangy depth that rounds out the flavor profile beautifully. With just a little bit of patience, as the sauce needs to chill for at least 24 hours, you’ll be rewarded with a homemade hot sauce that’s bursting with flavor and character.

Whether you’re a hot sauce aficionado or just looking to spice up your meals, the Cherry Bomb Hot Sauce is sure to impress. It’s perfect for drizzling over your favorite dishes, mixing into marinades, or even enjoying as a dipping sauce. Get ready to unleash the flavor and make your meals unforgettable!

Ingredients

  • 0.3 cup carrots 
  • 0.8 cup cherry juice (no sugar added)
  • tablespoon ginger fresh peeled finely chopped (from 1 [1-inch] piece)
  • teaspoon granulated sugar 
  • 0.5 teaspoon kosher salt 
  •  pasilla peppers seeds removed stemmed
  • tablespoons red wine vinegar 

Equipment

  • sauce pan
  • blender

Directions

  1. Bring a small saucepan of water to a boil over high heat.
  2. Add the carrots and cook until fork-tender, about 8 minutes.
  3. Drain and transfer to a blender.
  4. Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
  5. Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.

Nutrition Facts

Calories31kcal
Protein6.8%
Fat2.65%
Carbs90.55%

Properties

Glycemic Index
23.65
Glycemic Load
0.84
Inflammation Score
-7
Nutrition Score
4.3817391822358%

Flavonoids

Luteolin
1.88mg
Kaempferol
0.04mg
Quercetin
0.89mg

Nutrients percent of daily need

Calories:31.23kcal
1.56%
Fat:0.1g
0.15%
Saturated Fat:0.03g
0.17%
Carbohydrates:7.34g
2.45%
Net Carbohydrates:6.44g
2.34%
Sugar:4.92g
5.47%
Cholesterol:0mg
0%
Sodium:202.89mg
8.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.55g
1.1%
Vitamin C:32.39mg
39.27%
Vitamin A:1334.75IU
26.69%
Vitamin B6:0.1mg
5.03%
Potassium:149.4mg
4.27%
Vitamin K:3.88µg
3.69%
Fiber:0.9g
3.59%
Manganese:0.06mg
3.2%
Iron:0.36mg
2.03%
Vitamin B1:0.03mg
1.84%
Copper:0.03mg
1.64%
Magnesium:5.53mg
1.38%
Folate:5.45µg
1.36%
Vitamin B3:0.27mg
1.35%
Vitamin E:0.2mg
1.31%
Phosphorus:11.22mg
1.12%
Source:Chow