White Balsamic Hot Sauce
- 120 mL (24 tsp) White Balsamic Vinegar
- 10 tsp Ground Cayenne Powder
- 1 tsp Himalayan Salt
- 1/8 tsp Garlic Powder
- 1/8 tsp Ground Cumin
Seriously, it shouldn't take more than a couple minutes to combine all the ingredients.
Richness of Flavor
The use of white balsamic vinegar creates a sweeter base, enhanced only by the distinctive spicy-sweet flavor of cumin. The end result is a very warm and aromatic sauce with a nearly velvety texture.
Occasionally, someone asks if a substitution of white vinegar is acceptable for this recipe. Frankly, I wouldn't do it... White vinegar doesn't have the sweetness as the white balsamic does, so the flavor will be entirely different. If white vinegar is all you have laying around, try this Basic Hot Sauce instead.
|Serving size: 1 tsp|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Carbohydrates 1 g|
|Sugar 1 g|
|Cholesterol 0 mg|
|Sodium 6 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Add approximately half (60 mL) of the vinegar to your container.
- Add all powdered ingredients to container.
- Top off with other half of the vinegar.
- Cap the container and shake to combine all ingredients.
This recipe yields around 5.5 oz of finished sauce. It'll require no refrigeration, since the ingredients used are non-perishable. Use a resealable container like a small mason jar or an old bottle from store-bought hot sauce. And it might not hurt to have a funnel handy.