Apricot Tarragon Hot Sauce by @simonauscher

45 min

12 servings

🌶️

150 g

Green and red chilies

🧅

2 large

Brown onion

🧄

4 cloves

Garlic clove

🌶️

0.3 g

Cayenne pepper

🧂

0.3 g

Salt

🫒

15 ml

Olive oil

🍑

450 g

Apricots

🍎

100 ml

Cider vinegar

🌿

15 g

Tarragon leaves

🌿

15 g

Chervil

🌶️

1 pepper

Scotch bonnet chili

  1. Preheat

    Preheat the oven to 250°C / 480°F.

  2. Chop
    • brown onion
    • ripe apricots

    Roughly chop the 2 brown onions and halve or pit the 450 g ripe apricots if needed.

  3. Place
    • green and red chili peppers
    • brown onion
    • garlic

    Place the 150 g green and red chili peppers, chopped brown onion, 4 garlic cloves, cayenne pepper, salt, olive oil, and ripe apricots in the roasting dish.

  4. Toss
    • olive oil
    • green and red chili peppers
    • brown onion

    Toss the ingredients in the roasting dish until lightly coated with oil.

  5. Roast
    • green and red chili peppers
    • brown onion
    • garlic

    Roast for 30 minutes until the vegetables are softened and browned at the edges.

  6. Transfer
    • green and red chili peppers
    • brown onion
    • garlic

    Transfer the roasted mixture to the blender and let it cool for 5 minutes.

  7. Add
    • apple cider vinegar
    • tarragon leaves

    Add the 100 ml apple cider vinegar, tarragon leaves, and chervil to the blender.

  8. Add
    • Scotch bonnet pepper

    Add 1 Scotch bonnet pepper for extra heat, if desired.

  9. Blend
    • green and red chili peppers
    • brown onion
    • garlic

    Blend until completely smooth and pourable, scraping down the sides as needed.

  10. Pour

    Pour the hot sauce into clean glass jars and refrigerate after cooling completely.

Apricot Tarragon Hot Sauce by @simonauscher

45 min

12 servings

🌶️

150 g

Green and red chilies

🧅

2 large

Brown onion

🧄

4 cloves

Garlic clove

🌶️

0.3 g

Cayenne pepper

🧂

0.3 g

Salt

🫒

15 ml

Olive oil

🍑

450 g

Apricots

🍎

100 ml

Cider vinegar

🌿

15 g

Tarragon leaves

🌿

15 g

Chervil

🌶️

1 pepper

Scotch bonnet chili

Preparation Steps

  1. Step 1/10

    Preheat the oven to 250°C / 480°F.

  2. Step 2/10

    Roughly chop the 2 brown onions and halve or pit the 450 g ripe apricots if needed.

    🧅brown onion
    🍑ripe apricots
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Place the 150 g green and red chili peppers, chopped brown onion, 4 garlic cloves, cayenne pepper, salt, olive oil, and ripe apricots in the roasting dish.

    🌶️green and red chili peppers
    🧅brown onion
    🧄garlic
    🌶️cayenne pepper
    🧂salt
    🫒olive oil
    🍑ripe apricots
    🍳roasting dish
    🥄measuring spoon

  4. Step 4/10

    Toss the ingredients in the roasting dish until lightly coated with oil.

    🫒olive oil
    🌶️green and red chili peppers
    🧅brown onion
    🧄garlic
    🍑ripe apricots
    🥄spatula
    🍳roasting dish

  5. Step 5/10

    Roast for 30 minutes until the vegetables are softened and browned at the edges.

    🌶️green and red chili peppers
    🧅brown onion
    🧄garlic
    🍑ripe apricots
    🍳roasting dish

  6. Step 6/10

    Transfer the roasted mixture to the blender and let it cool for 5 minutes.

    🌶️green and red chili peppers
    🧅brown onion
    🧄garlic
    🍑ripe apricots
    🥄spatula
    🍳roasting dish

  7. Step 7/10

    Add the 100 ml apple cider vinegar, tarragon leaves, and chervil to the blender.

    🍎apple cider vinegar
    🌿tarragon leaves
    🌿chervil
    🥛measuring jug

  8. Step 8/10

    Add 1 Scotch bonnet pepper for extra heat, if desired.

    ⚫Scotch bonnet pepper

  9. Step 9/10

    Blend until completely smooth and pourable, scraping down the sides as needed.

    🌶️green and red chili peppers
    🧅brown onion
    🧄garlic
    🌶️cayenne pepper
    🧂salt
    🫒olive oil
    🍑ripe apricots
    🍎apple cider vinegar
    🌿tarragon leaves
    🌿chervil
    ⚫Scotch bonnet pepper
    🥄spatula

  10. Step 10/10

    Pour the hot sauce into clean glass jars and refrigerate after cooling completely.

    🫙clean glass jar

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Oils, Herbs

Ingredients

Green and red chilies, Brown onion, Garlic clove, Cayenne pepper, Salt, Olive oil, Apricots, Cider vinegar, Tarragon leaves, Chervil, Scotch bonnet chili

Notes

Brown onion (large, peeled and roughly chopped), Garlic clove (peeled), Apricots (ripe), Scotch bonnet chili (optional, for extra heat)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Low-calorie

Calories

45 kcal

Macro nutrients

Protein: 1g, Carbohydrates: 9g, Sugars: 7g, Fiber: 2g, Fat: 1.3g, Saturated fat: 0.2g

Nutritional Information

Minerals

Potassium: 160mg, Sodium: 60mg, Iron: 0.5mg, Calcium: 20mg

Vitamins

Vitamin C: 18mg, Vitamin A: 65µg, Vitamin K: 10µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, roasting dish, measuring spoon, measuring jug, spatula, clean glass jar

Appliances

Oven, Blender

Type

Type

Type Of Dish

Condiment, Sauce

Occasions

Barbecue, Summer, Picnic, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Pourable, Thick, Velvety

Flavors

Spicy, Sweet, Tangy, Fruity, Herbal, Savory, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not store at room temperature after blending unless using a tested canning process.), fridge : 14 days (Cool completely before refrigerating.,Store in clean airtight glass jars.,Use a clean spoon or pour directly to avoid contamination.), freezer : 90 days (Freeze in airtight freezer-safe containers.,Leave headspace for expansion.,Thaw in the refrigerator before using.)