6salsa picante negra

Name: 6black hot sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Cuisine: New Zealand
Ingredients: 2 bull horn peppers, roughly chopped; 1 white onion, peeled and quartered; 3 cloves garlic, crushed; 3 habanero peppers, roughly chopped; 2 feijoas, peeled and roughly chopped; 1 tsp wattleseed; 1 tsp mountain pepperberry; 3.5 fl oz (100 ml) coconut vinegar; 2 tbsp honey; 0.5 tbsp salt

Preparé esta salsa picante para un video especial en colaboración con 6black. Le agregué un toque neozelandés a la receta y le agregué feijoas para darle un toque dulce a la salsa. No es demasiado picante, solo la cantidad justa.

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Servings

Prep time

15 minutes

Cook time

30 minutes

I made this hot sauce for a special collab video with 6black. I brought a little New Zealand to the recipe and added feijoas to bring some sweetness to the sauce. It's not crazy spicy - just the right amount.

Ingredients

2 bull horn peppers, roughly chopped
1 white onion, peeled and quartered
3 cloves garlic, crushed
3 habanero peppers, roughly chopped
2 feijoas, peeled and roughly chopped
1 tsp wattleseed
1 tsp mountain pepperberry
3.5 fl oz (100 ml) coconut vinegar
2 tbsp honey
0.5 tbsp salt

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Directions

Place the peppers, onion, garlic, and feijoas into a roasting pan. Roast in an oven preheated to 482°F (250°C), or use a pizza oven set at 662°F (350°C) if available. Roast for 10-15 minutes until the vegetables start to develop a good colour.
Transfer the roasted vegetables into a saucepan. Add the vinegar, honey, mountain pepperberry, wattleseed, and salt. Bring the mixture to a simmer and cook covered for 20-25 minutes until everything is soft and tender.
Transfer the contents to a blender and blend until smooth. Finally, check the seasoning. Remember, this is a condiment designed to be spicy, sweet, and slightly salty. The flavours will mellow slightly once added to food.