When Life Gives You Peppers Make Hot Sauce


  • 1/2 sweet red onion roughly chopped (about one cup)
  • 1/2 cup fresh tomatoes roughly chopped
  • 4-5 whole cloves of garlic peels still on
  • 1 cup hot peppers seeds and membranes removed
  • 1 T dijon or pub style mustard
  • 1 T sugar
  • 2 tsps kosher salt
  • about 1 cup rice vinegar
  • about 1 T lime juice


  1. On a parchment lined cookie sheet roast onion, tomatoes, garlic, and peppers at 250 degrees for about 40 minutes until vegetables are soft and have begun to sweat. I only roasted the peppers for about twenty as I had the rest of the ingredients in the oven already as I prepared the peppers. (i’m not sure that roasting makes much difference but I wanted to roast the garlic)
  2. Peel the garlic cloves and then combine all ingredients except lime juice in a medium sized non-reactive pan.
  3. Simmer over low heat for at least an hour (I went two or three), allow to cool and puree in a food processor or blender. Add lime juice and a bit more vinegar to achieve desired consistency.
  4. Store in clean glass jars and refrigerate.