Making Corn Free Hot Sauce

This will probably never be a recipe blog. I just don’t have enough safe foods to really have what you’d call “recipes.” Most of my meals consist of 3 safe foods prepared very simply, without cooking oils and with minimal spices. My taste buds are kind of broken after a long winter of very few foods I could tolerate, so these days the simplest things just taste wonderful to me. I’m okay with a number of things people find appalling to even consider: salad without dressing (if the ingredients are fresh and quality), cooked lettuce (tastes just like spinach!), food braised in water instead of sauteed in oil, and raw honey eaten by the spoonful as a snack.

But I do like some spice in my life, so of course my first post about food I *do* eat instead of food I *don’t* eat is about hot sauce.  I loooove hot sauce and put it on pretty much everything. The only time I refrain is when a food is still a “trial” item, as one of my first reactions is mouth and tongue burning and hot sauce confuses the issue. The sensation of spice is markedly different from the sensation of tongue swelling/burning, but I prefer to not confuse the issue.

Make sure to use safe-for-you ingredients. Peppers should be unwaxed and unsprayed. Vinegars, citrus juices, and additional vegetables and spices should be tested individually for safety before putting them in the recipe.

This is the first hot sauce I made, and followed the recipe exactly:  How to Make Hot Sauce on Omnomnomicon

It turned out wonderfully, but of course I am allergic to garlic now. Or, I reacted to several garlics, might still be corn. Haven’t checked.

Anyway since then I haven’t even been using a recipe- I chop the heads off of peppers and puree them with a vinegar (I use bragg’s apple cider vinegar and/or my own homemade kombucha vinegar, then heat on the stove for a time, probably 20-30 minutes, maybe longer if I’m getting in to a movie or something. (If you have an open kitchen, do this when it’s okay for the whole house to smell like hot vinegar.)

I taste-check every 10 minutes or so. Do this by dipping one tine of a fork in the sauce and barely licking it. Do NOT take a whole spoonful right away and do NOT stick your face over the pot to smell it. You’ll probably do this at least once without thinking, and regret it. Hot pepper and vinegar fumes are pretty caustic.

It’ll boil down over time, and I just taste and add more vinegar if needed and sort of spice up with whatever tastes good, then boil down more as needed until it tastes right to me. You’re basically trying to really infuse the vinegar with the peppers, then add other flavors and then cook just enough to infuse them without destroying them.

I think last time I added molasses, honey, salt, and a tiny bit of lemon juice at the end. I feel like maybe there was another spice there and that I told someone about it last week and they thought it was ingenious for me to put in hot sauce, but I can no longer remember.

But in general the recipe is very forgiving and you can get away with a LOT of experimentation. If you have a safe oven *, roasting the peppers first is really awesome for making a smokey taste.

Here is a recipe for hot sauce that involves lime juice instead of vinegar. Basically you just need some kind of acid.

*The oven in my rental house was baking corn into everything I made. I tried and tried to clean the death out of it, but eventually I just gave up and bought a really nice toaster oven

2 thoughts on “Making Corn Free Hot Sauce

    1. I never did find a garlic or onion that was okay. I’ve been making hot sauces with just safe vinegar, salt, and a few kinds of peppers though and maybe a bit of oregano or other spice and it’s been great. I even made red and green enchilada type sauce without garlic or onion and it was awesome. Although it could just be that my taste buds are weird. 🙂

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