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–+ servings
Naga Viper Pepper Hot Sauce
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5 from 5 votes

Yummy Naga Viper Pepper Hot Sauce with Tomato

This sauce is perfect for those who crave intense spiciness and tangy goodness in their dishes. Caution: It's extremely hot, so use it sparingly!
Prep Time5 minutes
Cook Time5 minutes
Course: Peppers, Sauces
Cuisine: American
Servings: 1 Jar
Calories: 215kcal
Author: Elle John

Ingredients

  • 5 fresh Naga pepper
  • 1 tomato
  • ½ medium-sized onion
  • 2 cloves garlic
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • ¼ cup water (add as needed to make a smooth paste)

Instructions

Prepare the Naga Peppers:

  • Wear gloves to handle the Naga Viper peppers. Carefully remove the stems, and cut them in half to remove the seeds if you want a milder sauce. Leave the seeds in for maximum heat.

Chop the Vegetables:

  • Dice the tomato, onion, and garlic cloves into small pieces. This will help them blend smoothly into the sauce.

Blend the Ingredients:

  • Combine all the ingredients in a blender. Blend until you achieve a smooth paste-like consistency.

Adjust Thickness:

  • If the sauce is too thick, add water a little at a time and blend until you reach your desired consistency. Remember, you can always thin it out later, but can't make it thicker once you've added too much water.

Taste and Adjust:

  • Taste the sauce and adjust the salt, sugar, or vinegar according to your preferences. Be cautious; a small amount of this sauce goes a long way in terms of spiciness.

Store and Serve:

  • Transfer the pepper sauce to a clean, airtight container or a glass bottle. Store it in the refrigerator for freshness.
  • Serve the sauce sparingly as a condiment, or add a few drops to your favorite dishes for an extra kick.

Notes

  • Always wear gloves when handling Naga Viper peppers, and avoid touching your face, especially your eyes.
  • Adjust the number of peppers and seeds to control the sauce's heat level.
  • The sugar and vinegar help balance the intense heat of the peppers but feel free to adjust them to your taste.
  • This sauce can last in the refrigerator for several weeks if properly stored.

Nutrition

Calories: 215kcal | Carbohydrates: 40g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2361mg | Potassium: 1132mg | Fiber: 6g | Sugar: 25g | Vitamin A: 3168IU | Vitamin C: 346mg | Calcium: 79mg | Iron: 3mg