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February 22, 2012

Hot Pepper Sauce

1/4 cup 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 tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider
1/4 cup 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 8 minutes.

Stir in the garlic and chile; sauté for 2 more minutes. Add the tomato paste, tomato sauce, vinegar, and water. Mix well and simmer until it starts to thicken, about 5 to 7 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.

This sauce is a perfect accompaniment to black-eyed pea fritters or anything else you want to spice up.

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.

Nutrition

All figures are per tablespoon.

Calories: 59
Fat: 5 g
Carbs: 3 g
Fiber: 6 g
Protein: 0 g
Sodium: 22 mg