Cherry Bomb Hot Sauce

Name: Cherry Bomb Hot Sauce
Prep time: 20 min
Total time: 24 h 20 min
Yield: About 1 2/3 cups
Ingredients: 1/3 cup medium-dice carrots; 4 ounces roasted red peppers (from about 1 large bell pepper); 2 habanero peppers, stemmed and seeds removed; 3/4 cup cherry juice (no sugar added); 2 tablespoons red wine vinegar; 1 tablespoon peeled and finely chopped fresh ginger (from about 1 [1-inch] piece); 1 teaspoon granulated sugar; 1/2 teaspoon kosher salt

Hot Sauce Sauces Cinco de Mayo Gluten Free Healthy Vegan Vegetarian Condiments Ginger Spices Pork DIY Sugar Easy

Save (80)

Rate

About 1 2/3 cups Easy

Total: 20 mins, plus 24 hrs aging time

4 Ratings

Ingredients (8)

1/3 cup medium-dice carrots
4 ounces roasted red peppers (from about 1 large bell pepper)
2 habanero peppers, stemmed and seeds removed
3/4 cup cherry juice (no sugar added)
2 tablespoons red wine vinegar
1 tablespoon peeled and finely chopped fresh ginger (from about 1 [1-inch] piece)
1 teaspoon granulated sugar
1/2 teaspoon kosher salt

Try Amazon Fresh

Nutritional Information

Calories234
Fat0.25g
Saturated fat0.07g
Trans fat
Carbs59.2g
Fiber2.19g
Sugar55.49g
Protein1.18g
Cholesterol
Sodium332.09mg
Nutritional Analysis per serving (3 servings) Powered by

Get fresh food news delivered to your inbox

Add sweet cherry heat to your favorite recipes with this easy hot sauce. Just blend boiled carrots, roasted red peppers, and habanero chiles with cherry juice, vinegar, ginger, and a touch of sugar and salt. This sweet and spicy sauce is an awesome complement to pork dishes like cochinita pibil or Cuban-style rotisserie pork loin.

Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.

The hot sauce is ready to be served after 1 day, but the flavors will continue to meld and the heat from the peppers will mellow after 2 to 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.

This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.

by Chris Rochelle

Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

1 of 3

Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

2 of 3

Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

3 of 3

Next: How to Freeze Pork

Instructions

1Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about 8 minutes. Drain and transfer to a blender.
2Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
3Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.

Load Comments

Recommended from Chowhound

How to Make Easy Colombian Arepas and Hogao Sauce at Home

(06:26)

Video from Recipes

Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.