5 Ingredient Red Pepper Cream Sauce (2024)

FAQs

What is red pepper sauce made of? ›

Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce. Colorful, zippy, salty, and just the right amount of texture – yeah. This sauce is bomb dot com.

If you're looking mainly for a bit of heat to drizzle over your meal, a good chili powder or chili powder blend will work in a pinch. Cayenne pepper has a nice level of heat and is easy to find. Paprika is milder but will offer some flavor and heat.

Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below). Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through.

Pantry Staples as Substitutes

Vinegar, especially flavored or infused types, when combined with a pinch of salt, can be used to enhance the taste of food similarly to hot sauce but with less heat: White vinegar: a clear choice for its sharp and tangy flavor. Apple cider vinegar: offers a fruity twist.

Tomatoes, Tomato Puree, Water, Tomato Juice, Onion, Celery, Olive Oil, Salt, Dehydrated Onion, Dehydrated Garlic, Pepper (red, Black), Spices, Citric Acid, Calcium Chloride.

One of the most accepted health benefits of hot sauce (and spicy food in general) is its antioxidant and anti-inflammatory properties as well as bioactive compounds such as flavonoids, phenolic acids, carotenoids, and vitamins C, E, and A. Hot sauce by its nature is a powerhouse of healthy eating.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Using Cornstarch

When I'm making a batch of hot sauce at home, I almost always turn to using it to give the sauce some body and make it thicker. If you're making your own hot sauce, I would highly recommend using cornstarch, especially if you're in need for just a bit of light thickening.

No vinegar needed.

Some like it, some don't. In some cases even after fermenting vinegar is still used to reduce pH further.

What seasoning makes food less spicy? ›

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Gochujang is not the same as hot pepper sauce. While both are spicy condiments, gochujang is a Korean fermented chili paste with a thicker consistency and a more complex flavor. In contrast, hot pepper sauce is often thinner and focuses primarily on heat generation.

What is in sriracha sauce? Sriracha is made from fermented and pureed red chili peppers, garlic, vinegar, salt, and sugar. I assume another essential ingredient is “remembering not to touch near your eyes when making the stuff, lest you want to start up the waterworks.”

In 1868, Edmund McIlhenny mixed up his own personal pepper sauce recipe with three simple ingredients: fully aged red peppers, salt from Avery Island, Louisiana, and high-quality distilled vinegar. Our Original Red Sauce has a uniquely pungent flavor that lets a little go a long way.

How to Make Dr Pepper Barbecue Sauce: Add Dr Pepper, ketchup, brown sugar, worcestershire sauce, liquid smoke and spices to a large sauce pan and cook until boiling. Simmer 5 minutes. Set aside to cool.