Passion Fruit Hot Sauce

Passion Fruit Hot Sauce over at Curried Cantaloupe

I love spicy food – apparently I used to eat salsa by the spoonful as a baby. I always preferred my mom’s homemade, fresh salsa – loaded with jalapenos- to her cooked down salsa (which has grown on me in recent years) which was always a bit more toned down. We ate jalapeno poppers during the summer, and there was even a time when canned hot chilies were brought home and used as the sauce over angel hair pasta. That was it. Chilies and pasta. I still remember telling my mom that my lungs were on fire that day.

Passion Fruit Hot Sauce

And my husband taught me you can put hot sauce on ANYTHING. It actually frustrated me for the longest time because I would try to make a really flavorful pizza sauce, or something to that effect (you know, that I don’t think needs hot sauce) and I would have everything served up and piping hot, ready to dig into that first bite…and he would slide back his chair and disappear, cupboards rattling, and then he’d come back carrying the hot sauce.  If you love Mexican food, you might know what I’m talking about…think Salsa Valentina or Tapatio. If you don’t think Taco Bell sauce amped up a few notches. Unless you’re Mexican…then, please don’t leave my blog for comparing your beloved hot sauce brands to Taco Bell.

Passion Fruit Hot Sauce

Anyway, what I’m trying to say is that we appreciate a good hot sauce around these parts.  And three years ago (give or take), one of my best friend’s came back from a trip home to her native Colombia, and gave us this really delicious passion fruit hot sauce.

Passion Fruit Hot Sauce

It didn’t occur to me, until three years later, that it might be possible to recreate the sauce at home!

Passion Fruit Hot Sauce

So, I bought 5 pounds of passion fruit, and started emptying out their pulp. It turns out a carrot and a little sugar help balance the acidity of the fruit…and you can should make passion fruit hot sauce at home!

Passion Fruit Hot Sauce

I used those little red Thai chilies that are abundant in this region. It took us 4 to reach our hot sauce magic moment where the sauce is neither overpowering nor just plain weak. You can start with three, do the finger dip test, and add another. Or, if you like seeing flames come out of your mouth, you could even up the chili dosage. I’m sure you could use habaneros or jalapenos for this sauce as well.

Passion Fruit Hot Sauce

How can you use passion fruit hot sauce? I recommend chicken, but I’m sure it would be great paired with cream cheese and crackers, on top of burgers served with a heaping scoop of guacamole, drizzled over a fajita (or a taco), or as a dip for a quesadilla. Go wild. Be exotic.

Passion Fruit Hot Sauce

And lest we forget it’s almost time for the new year, so I wish you a happy, adventurous 2015!

5.0 from 3 reviews
Passion Fruit Hot Sauce
 
Prep time
Cook time
Total time
 
This tangy hot sauce is made with passion fruit and Thai chilies, making it sweet and spicy, perfect for chicken and steak. It can also be applied generously to fajitas, quesadillas, burgers, or anything else that needs just a touch of the exotic.
Author:
Recipe type: salsa
Cuisine: condiment
Ingredients
  • 1 cup of passion fruit pulp
  • 1 scant cup of grated carrot (appx. 1 carrot)
  • 3 green onions (white parts), chopped
  • 2 cloves garlic, minced
  • ¼ cup sugar
  • ⅛ teaspoon nutmeg (optional)
  • ⅛ teaspoon ground cloves (optional)
  • 4 Thai chilies, all but one seeded and deveined
  • 2 tablespoons rice vinegar
Instructions
  1. Add everything to a blender or a food processor and blend until smooth. Pour into a small pot and bring to a boil. Simmer for 5 minutes and then use a sieve to remove the larger chunks of seeds. Pour into a hot sauce jar with the help of a funnel or simply use a clean glass jar.
  2. Store in the refrigerator for up to a month.

 

 

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Comments

    • sircserreb says

      I’ll have to thank my 3 year old and his napping patterns for that light…or maybe the weather gods for that exceptionally rare sunny day in China!
      I’m actually just about to add a note to the recipe…if you like it hot, it’s worth adding an extra pepper or two to it. Once the sauce has been refrigerated, we found the spice becomes more of an extra note in the flavor profile rather than bringing full on heat. (It has still been applied liberally to quesadillas, samosas, and tacos over the past week.)

  1. says

    I can’t tell you how excited I am about this! :) My Family loves hot sauce, and they love passionfruit! They would be so excited about this recipe! I can’t wait to get my hands on some passionfruit to make it… but I’m sure my parents will make it the day I share this link with them (they always have passionfruit at home!) Thank you!!
    Dini @ Giramuk’s Kitchen recently posted…Lemon Meringue Pie CocktailMy Profile

    • sircserreb says

      You should! We have used it every night since I’ve made it (last night we did a take on Asian nachos). It’s a good thing I had to make two bottles to get the recipe right – cue big smile.

    • sircserreb says

      I shovel in as much as my poor body can take;) This hot sauce really is special…the sweetness with the zing. It goes well on so many things!

  2. says

    This looks wonderful! I love passionfruit and I think fruity hot sauces have an interesting contrast of flavors. Other than for simply dipping chips in, I’m sure this hot sauce would also be great to use as a cooking ingredient–such as for adding depth to Thai or Southeast Asian dishes!
    Omar @ Lands & Flavors recently posted…MtabbalMy Profile

    • sircserreb says

      We have tried it with samosas, quesadillas, and a non-traditional take on hong shao pork. I agree wholeheartedly to trying this with Thai food!

  3. says

    I will have to try this sauce out and maybe even make it! It is very creative and exotic as you say. I can taste the flavours in my mind already! Thanks for sharing this recipe!

    • sircserreb says

      It really is good – we spooned it on almost everything! I need to get my hands on a few more passion fruit to make it again…or maybe we’ll give mango a try. Decisions, decisions!

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