Grandpa’s Vegan Dipping Hot Sauce
I was raised on Grandpa’s Vegan Dipping Hot Sauce recipe and loved it! Although he didn’t call it vegan, it didn’t contain any animal products…only delicious veggies straight from his garden.
Yes, this is my Grandpa Gene’s amazing jarred hot sauce recipe, modified to make it a more manageable batch size. He made this hot sauce using 5 quarts of homegrown tomatoes. That’s 160 ounces of tomatoes!
He loved giving them out to friends and family, and we loved eating them! This recipe only makes about 40 ounces and I’ve reduced everything to about 1/4 of the original except the salt and sugar, which I reduced to 1/8 of the original.
Here’s his original recipe card in case you’re uber ambitious and want to make the full batch (click to enlarge). The original recipe calls for a lot of salt and sugar but I cut it in half and it still tastes great. Maybe that’s because our tastebuds have changed and are more sensitive since going vegan.
While most hot sauce recipes are meant to be consumed in small amounts, dripped on your food to add some spice, this recipe is different. You can still use it as a condiment, but it’s superb as a dipping hot sauce. It’s spicy, but not so much that you can eat it with your favorite corn chips. You can also make it spicier or more mild by varying the quantity of jalapeño peppers.
We prefer to make our own Corn Tortilla Corn Chips using organic, oil-free corn tortillas. This Vegan Dipping Hot Sauce also tastes great on Boiled Potatoes, Vegan Baked Potatoes, Tofu Scramble, Vegan Huevos Rancheros, or any other dish that could use a little extra flavor.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
|20 servings||20 minutes|
I was raised on Grandpa's Vegan Dipping Hot Sauce recipe and loved it! He didn't call it vegan but it only had delicious veggies straight from his garden.
- 3 cans chopped tomatoes (15 oz cans)
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 10 cloves garlic chopped (one whole bud)
- 2 medium jalapeño peppers chopped
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tbsp sugar
- Chop the onion, bell pepper, garlic and jalapeño peppers. Place in a blender.
- Cover the chopped veggies in the blender with the 3 cans of chopped tomatoes. If it all won't fit in your blender, you can divide up the ingredients into two batches.
- Pulse the sauce mixture in the blender to chop up the veggies. You want a smooth and even, slightly lumpy texture. Don't over-blend or it'll be too thin.
Serving size is about 1/4 cup.
Leave a ReplyWant to join the discussion?
Feel free to contribute!