There is always hot sauce in our fridge, whether it's homemade or the usual sriracha, I put hot sauce on almost everything.
I had some frozen saskatoon berries from this past summer that I had planned on making jam with, but because yesterday, January 22nd, was National Hot Sauce Day, I thought why not try a recipe using these dark purple berries? I love the sweetness, texture, and color the saskatoons gave the final sauce. Happy cooking.
I would add 1 habanero pepper to this recipe for a hotter sauce.
You also may want to try letting the peppers ferment longer creating a more complex flavored hot sauce.
Fine mesh strainer
Yield: 4 cups
Preparation time: 20 minutes + 48 hours
Cook time: 1 hour
5 oz red chili peppers (6 peppers)
4 oz sweet Palermo pepper (1 pepper)
1 lb saskatoon berries, fresh or frozen
1 yellow onion, chopped
5 cloves garlic, chopped
3 tbsp salt
3 cups apple cider vinegar
1 cup water
1 tbsp honey
Remove the stem end from the chili peppers and cut them in half. Place them into a large mixing bowl.
Remove the stem, seeds, and pith from the Palermo pepper. Chop it and add it to the bowl with the chilis.
Add the saskatoon berries, onion, and garlic to the mixing bowl.
Add the salt, mix, and wrap the bowl. Leave it to sit on the counter at room temperature for 48 hours.
After 48 hours, add the contents of the mixing bowl to a sauce pot with the apple cider vinegar and water.
Bring it to a boil on high heat. Turn the heat down and simmer for 45 minutes.
Turn off the heat and add the sauce to a blender. Blend until smooth.
Pass the sauce through a fine mesh strainer.
Mix in the honey and store sealed in the refrigerator for up to a month.