Servings: 8 bottle
Calories: 40kcal
Equipment
- Blender
- Mixing bowl
- Pot
Ingredients
- 4 tablespoons of Black Truffle Olive Oil
- 2 pounds of chili peppers
- 6 habanero peppers
- 8 cloves of garlic
- 4 teaspoons of Black Truffle Pate
- 4 cups of white vinegar
- 1/2 teaspoon of Xanthan gum
- 2 tablespoons of Sugar
- 6 teaspoons of Honey
- 1 teaspoon of Organic Cumin
Instructions
- Heat black truffle olive oil in a pan over medium heat.
- Sauté chili peppers, habanero peppers, and minced garlic for 3-5 minutes until fragrant.
- Stir in black truffle pate; cook for another 2-3 minutes.
- Pour in white vinegar, and add xanthan gum, sugar, honey, and organic cumin. Stir well.
- Cook for an additional 3-4 minutes until the sauce thickens and the ingredients combine.
- Remove from heat, cool briefly, then transfer to a blender or food processor.
- Blend to your preferred consistency (chunky or smooth).
- Serve hot or cold, as per your preference.
Notes
- For an extra smoky flavor, add a teaspoon of smoked paprika during step 5.
- To make the sauce vegan, substitute honey with agave nectar or maple syrup.
- If you prefer a milder heat level, remove the seeds from the peppers before cooking.
- This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Just make sure to bring it back to room temperature before serving.
- Experiment with different types of peppers and spices to create unique variations of this truffle hot sauce. The possibilities are endless!
Nutrition
Calories: 40kcal
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