Vermont Volcano Sauce
Ignite your taste buds with Vermont Volcano Sauce, a fiery yet balanced hot sauce that brings together the bold heat of fresh red chili peppers and the natural sweetness of Vermont maple syrup. Infused with aromatic garlic, smoky paprika, and tangy apple cider vinegar, this homemade sauce is a versatile condiment perfect for drizzling over tacos, marinating meats, or adding a spicy kick to your favorite dishes. With a quick simmer and a velvety smooth blend, this recipe transforms pantry staples into a gourmet delight, all in under 30 minutes. Whether you prefer it mildly spiced or explosively hot, this small-batch hot sauce is your ticket to gourmet heat with a sweet Vermont twist.
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Recipe Information
Ingredients
- 10 pieces Fresh red chili peppers (e.g., Fresno or red jalapeños)
- 4 pieces Garlic cloves
- 1 cup Apple cider vinegar
- 3 tablespoons Vermont maple syrup
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Olive oil
Instructions
Wash and dry the red chili peppers. Remove the stems and roughly chop them (you can keep the seeds for extra heat or remove them for a milder sauce).
Peel and roughly chop the garlic cloves.
Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped chili peppers and garlic, and sauté for 2-3 minutes until fragrant.
Stir in the smoked paprika, allowing it to toast slightly for 30 seconds.
Add the apple cider vinegar, water, tomato paste, and salt to the saucepan. Stir to combine.
Reduce the heat to low and let the mixture simmer for 15 minutes, stirring occasionally, until the peppers are soft and the liquid has reduced slightly.
Remove the saucepan from heat and allow the mixture to cool for 5 minutes.
Transfer the mixture to a blender or use an immersion blender to purée it until smooth. Be cautious while blending hot liquids, venting the blender lid to allow steam to escape.
Once smooth, add the Vermont maple syrup and blend again to mix completely.
Taste the sauce and adjust seasoning if needed (e.g., add more salt or maple syrup to balance heat).
Pour the Vermont Volcano Sauce into sterilized jars or bottles. Allow it to cool completely before sealing tightly.
Refrigerate the sauce for up to 3 weeks, or process the jars in a water bath canner for longer storage. Enjoy as a condiment or marinade!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1109 mg | 24% | |
*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.
