Although I mainly use my Ninja soup maker for soup, it’s also really great for making other recipes, including sauces.
I’ve made a few different styles of sauces, including pasta sauce, and more recently, this hot pepper sauce.
Read on to see how easy it is to make, and how to adjust the heat to your taste buds!
What You Need
The ingredients below are enough to make xx ml of hot pepper sauce. The Ninja Soup Maker does have capacity to make double or triple the quantity if you have a lot of chillies to use up!
For a more concise ingredient and instruction list, scroll down to the recipe card at the bottom of this page where you can also print it out.
- Peppers – I used a mixture of different peppers, weighing in at around 300g after the stems has been cut off. I used Scotch Bonnets, Jalapeno and an unknown mix from Waitrose, according to their website they are a mixture of Serenade and Fresno. The chillies I used ranged from the very hot – the Scotch Bonnets (100,000 – 350,000 on the Scoville scale) to the milder Jalapeno (2,500 on the Scoville Scale). I used a mix as that was what I had available, but you can use all of one variety if you prefer. Just be very mindful of how hot the sauce might turn out if for example you use all Scotch Bonnet or Habenero chillies, but more about adjusting the heat later on.
- Onion – I used one brown onion
- Garlic – I used 2 cloves of garlic. Next time I will probably increase this to 4 cloves as I love garlic!
- Olive oil – I used 1 tablespoon to help saute the onions and garlic.
- Apple cider vinegar – I used 120ml, you can use another vinegar instead such as white wine vinegar.
- Salt and pepper – I used 1 teaspoon of each.
- Sugar – this is optional, I used 1 teaspoon, I probably will skip it next time I make it.
Making It
Prepare the ingredients by peeling the onion and quartering it, peeling the garlic cloves and removing the stems from the peppers (remember to take extra care when handling the peppers).
You can slice the onion and garlic up with a knife, or let the Ninja do the work. I decided to do the latter which meant when sauteeing I had to add the oil after. This was fine as when the Ninja had finished the ‘chop’ cycle there was a handy space naturally created for me to add the oil to.
Set the Ninja to saute and leave it to run through the cycle (I think it’s about 5 minutes).
When it has finished, add the peppers and press the chop cycle again.
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Carefully remove the lid – the heat from the fumes of the peppers might hit you so take care – and then add the vinegar, salt, pepper and sugar.
Set the soup maker off on the ‘SAUCE’ function. The cycle runs for about 30 minutes.
When it is ready, carefully remove the lid – again, the fumes will be strong! It’s worth doing a little taste test at this stage to see how the heat levels are.
How To Reduce The Heat
If after doing a taste test you feel the pepper sauce is too hot, you can do some things to make it more suitable for your heat tolerance levels.
If your homemade hot pepper sauce is too hot, here are several methods you can use to reduce the heat:
Increase the volume of non-spicy ingredients to dilute the heat.
- Add some vegetables: heat up a tin of chopped tomatoes, or fry up some bell peppers, carrots, or other vegetables and then blend them in with the hot pepper sauce.
- Add some fruit: blend in fruits like mango, pineapple, or peaches. They add sweetness and can help balance the heat.
- Sugar or honey: a little bit of sugar, honey, or another sweetener can help counteract the heat. Start with a small amount and adjust to taste.
- Fruit juices: adding fruit juices like orange juice or apple juice can add sweetness and reduce the heat.
- Vinegar or citrus: increasing the amount of vinegar or adding citrus juice (lemon, lime) can help to balance the flavours and reduce the heat.
How To Store Your Hot Pepper Sauce
In the fridge:
Transfer your hot pepper sauce to clean, airtight glass jars or bottles. Glass is preferable over plastic as it doesn’t absorb odors and flavours. If you can, label the containers with the date you made the sauce so you know how long it’s good for. Typically, homemade hot pepper sauce can last in the refrigerator for up to 3 months, depending on the ingredients and acidity level.
In the freezer:
Use freezer-safe containers or ice cube trays to freeze the sauce. Once frozen, transfer the cubes to a freezer bag for easy portioning. When properly frozen, the sauce can last up to 6 months. Always leave some space at the top of containers for expansion.
Ninja Blender Hot Pepper Sauce Recipe
Ingredients
- 300 g fresh hot peppers e.g., cayenne, habanero, scotch bonnet, or a mix, stems removed
- 1 small onion peeled and quartered
- 2 cloves garlic peeled
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 120 ml apple cider vinegar
- 1 tsp sugar optional, for a slight sweetness
Instructions
- Prepare the ingredients by peeling the onion and quartering it, peeling the garlic cloves and removing the stems from the peppers (remember to take extra care when handling the peppers).
- You can slice the onion and garlic up with a knife, or let the Ninja do the work. I decided to do the latter which meant when sauteeing I had to add the oil after. This was fine as when the Ninja had finished the ‘chop’ cycle there was a handy space naturally created for me to add the oil to.
- Set the Ninja to saute and leave it to run through the cycle (approx 5 minutes).
- add the peppers and press the chop cycle again.
- Carefully remove the lid – the heat from the fumes of the peppers might hit you so take care – and then add the vinegar, salt, pepper and sugar.
- Set the soup maker off on the ‘SAUCE’ function. The cycle runs for about 30 minutes.
- When it is ready, carefully remove the lid – again, the fumes will be strong! It’s worth doing a little taste test at this stage to see how the heat levels are.
Equipment
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Notes
- Add some vegetables: heat up a tin of chopped tomatoes, or fry up some bell peppers, carrots, or other vegetables and then blend them in with the hot pepper sauce.
- Add some fruit: blend in fruits like mango, pineapple, or peaches. They add sweetness and can help balance the heat.
- Sugar or honey: a little bit of sugar, honey, or another sweetener can help counteract the heat. Start with a small amount and adjust to taste.
- Fruit juices: adding fruit juices like orange juice or apple juice can add sweetness and reduce the heat.
- Vinegar or citrus: increasing the amount of vinegar or adding citrus juice (lemon, lime) can help to balance the flavours and reduce the heat.