Bitter Orange Hot Sauce
Get ready to ignite your taste buds with this zesty and flavorful Bitter Orange Hot Sauce! Featuring the bold, tangy essence of Seville oranges combined with the fiery kick of red chili peppers, this homemade hot sauce strikes the perfect balance between heat and citrusy brightness. Infused with sautéed garlic, a hint of sugar, and silky olive oil, this sauce is a symphony of vibrant flavors that complements everything from tacos and grilled meats to roasted vegetables. With a quick 15-minute prep time and a short simmer on the stove, this condiment is easy to craft and can be stored for up to three months. Whether you're a fan of bold condiments or seeking an artisan gift idea, this hot sauce is a culinary must-have!
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Recipe Information
Ingredients
- 4 large bitter oranges (Seville oranges preferred)
- 8 medium red chili peppers (e.g., cayenne, fresno, or habanero)
- 0.5 cup white vinegar
- 3 large garlic cloves
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 0.25 cup water
Instructions
Wash the bitter oranges and chili peppers thoroughly under running water.
Zest the bitter oranges, being careful to avoid the pith. Set the zest aside. Juice the oranges and strain the juice to remove the pulp and seeds.
In a medium saucepan over medium heat, add the olive oil and let it warm up (but not smoke).
Add the garlic cloves and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Add the chili peppers (stems removed and sliced) to the saucepan. Cook for another 2-3 minutes, stirring occasionally.
Pour in the strained bitter orange juice, white vinegar, water, orange zest, granulated sugar, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the peppers are softened and the mixture reduces slightly.
Allow the mixture to cool for 5-10 minutes, then transfer it to a blender or food processor. Blend until smooth. Be cautious when blending hot liquids to avoid spills or burns.
Strain the sauce through a fine-mesh sieve into a clean bowl or jar to remove any solids, if a smoother texture is desired.
Transfer the sauce to sterilized bottles or jars. Store in the refrigerator for up to 3 months. Shake well before each use and enjoy!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 90.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
