Hot sauce is the ultimate condiment in my opinion! I’ve been known to empty a large bottle of Frank’s within a two week time frame – TRUTH! The excitement of making my own hot sauce made introducing a cayenne plant or two into my garden a no-brainer! And sure enough, it was the only garden plant I grew that produced abundantly! They were the first to fruit and the last producing! Thank you, Capsicum annuum!
Hot sauce isn’t just a spicy, warming (and totally necessary) condiment, it has some pretty amazing benefits as well.
Energetically warming and drying, cayenne will help counteract that boggy feeling that seems to emerge as we head further into these cool, damp fall days – days where our immune systems are constantly bombarded and struggling. Cayenne helps to warm us up and stimulate our immune system, and it is great at doing so! It is one of my go-to’s as soon as I feel a cold coming on and it hasn’t failed me yet.
These spicy peppers, along with garden fresh sage, aid in digestion, which makes this sauce an excellent addition to those hearty fall meals! A great cardiovascular tonic, cayenne will help increase circulation, perfect for those of us with chronically cold hands and feet! Not to mention, capsaicin, the constituent responsible for the heat in the pepper, triggers the release of dopamine, that feel-good sensation…
Speaking of good feels – I have to give a shout out to the calendula and nasturtium petals in this sauce. Both flowers are edible, loaded with nutrition and all-things-love (who doesn’t love flowers?), and make excellent side kicks to cayenne! These two are the only flowers still blooming in my November garden, glowing their way through fall and into my hot sauce! They were simply irresistible.
So, if you need cayenne in your life like I do, please go ahead, whip up this fiery and flowery maple sweetened hot sauce, and let me know how you like it!
If you’re looking for more sweet ‘n spicy condiments, check out my Maple Candied Jalapeños!
- 20 fresh cayenne peppers
- 2-4 tbsp chopped fresh sage
- 1.5 cups apple cider vinegar
- 3 (or so) garlic cloves
- 1/2 tsp Himalyan salt
- 1/4 cup (or more!!) VT maple syrup
- calendula petals – optional
- nasturtium flowers – optional
- With the exception of the green tops, chop up the entire cayenne pepper (seeds too!) and toss it into a pot with the vinegar.
- Add the chopped sage, garlic, salt, and flower petals if you wish!
- Simmer for around 20 mins or until the peppers are soft and the acv has been reduced – I was left with about 3/4 sauce after straining.
- Pour the entire mix into a blender or use an immersion blender to puree the sauce
- Strain it into a measuring cup making sure to press the marc with the back of a spoon to remove all you can!
- Add your desired amount of maple syrup depending on how much sauce you have… I had 3/4 cup of sauce so I added 1/4 (+) maple syrup! This is entirely up to your taste!