Sugar Free Hot Pepper Sauce
Servings: 1 whole recipe
A spicy sauce made with hot peppers for a touch of heat to your food.
- 10 Scotch Bonnet Peppers
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ inch ginger, fresh peeled and chopped
- ¼ cup apple cider vinegar
- 1 teaspoon turmeric
- 1 tablespoon mustard
- 3 teaspoons erythritol low carb sweetener
- ½ teaspoon salt
Wearing gloves, deseed the peppers and roughly chop.
Place the peppers in a blender and add the remaining ingredients
Blend until smooth.
Taste test and adjust the spices, vinegar and sugar to taste. Heat can be reduced by adding vinegar.
Pour into a sterilised glass bottle or jar and seal.
As this sauce is vinegar based, there is no need to store in the fridge and it will keep for weeks.
The recipe nutrition is for the WHOLE recipe. The total recipe makes about 50 teaspoons.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1whole recipe | Calories: 94kcal | Carbohydrates: 17.4g | Protein: 3.5g | Fat: 1.4g | Fiber: 5.3g