Sweet and super spicy hot sauce

I love a little spice on my food. Ok, I seriously heart a whole lot of hard core heat, if we're being totally honest here. For my first month or so in Ecuador, I was really missing that little bit of kick that adds so much to any meal. The hot sauce ("aji") they have in most restaurants is anything but hot. The curry powder is mostly just there to add some yellow colour to whatever you're eating - I've dumped in a whole container and still no flavour! And then I discovered Ole...specifically maracuya ole - deliciously spicy with a hint of fruit. amazing, but the ingredients and the neon colour of it do freak me out a bit. So I made my own.

The sweetness comes from the maracuya (passionfruit) and touch of honey. The heat comes from the 2 varieties of spicy peppers. And the rest of the full-bodied flavour comes from the bell peppers, tree tomatoes, and splash of kombucha that had gone vinegar-y. What I really like about this hot sauce is that the bite only lasts for a bit so you get the flavour and the heat without any prolonged pain.

To make
5 small bell peppers (I used red and green)
2 Rocotillo Chiles
2 Mirasol peppers
4 Tree tomatoes
2 maracuyas
2 tsp honey (substitute raw sugar or agave nectar)
1/4 cup kombucha (substitute apple cider vinegar)

Seed the bell peppers and the tree tomatoes. Boil all the peppers and the tree tomatoes in water until they have softened (about 10-15 minutes). Put the peppers, tree tomatoes, seeds of the maracuya, honey, kombucha and some of the water the peppers were boiled in into a blender. Blend, adding a bit more of the water as needed to get the desired consistency.

Save the rest of the water (which will be super spicy) to use as a soup base for a spicy noodle bowl.

Enjoy this hot sauce on everything and anything!!!

xo
Selene

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