Fierce Fig Hot Sauce Recipe

Figs pair nicely with fall spices and take on heat from spicy peppers very well.

Ingredients:

16 figs

3 scotch bonnet peppers (habanero will work too)

12 oz rice vinegar

1/4 c water to adjust sauce consistency

1 cinnamon stick

3 cloves

2 tbsp whole peppercorns, medley type

1/2 tsp salt

1 tbsp raw cane sugar

1 tsp caraway

***A tbsp or 2 of sugar may be needed for the finished to offset any tart flavor from the figs if it is present. Remember, figs are seasonal and can be sweeter some years and more tart the other.

Tools needed:

Measuring cups and spoons

Sharp knife

Cutting board

Strainer

Nitrile gloves

Blender

Mixing bowl

Mesh strainer

Rubber spatula

Mason jar or hot sauce bottles for storage

Small stock pot with lid

How to make it:

First, when handling hot peppers, I recommend wearing nitrile gloves as capsaicin can burn your skin. If you touch your eyes or anywhere on your body with capsaicin on your hands, it can be painful.

Wash the figs and peppers under cold running water, let air dry on clean kitchen towel.

Cut the ends off the peppers and slice in half. Look at the inside of the peppers to make sure that it is nice and fresh. Seed and placenta removal is optional.

Cut the stem off the fig and slice in half.

Measure out the spices and toss in your stock pot. Set pot on burner over medium low heat to bloom and lightly toast the spices. This can take up to 5 minutes. They will be fragrant when ready. Stir around occasionally and don’t burn the spices.

Add the rest of the ingredients less the water, turn up the heat to medium high, and bring liquid to a simmer.

Reduce the heat back to medium low and put the lid on the pot. The point of the lid is to keep the liquid from reducing too much and to reduce the amount airborne capsaicin. The fumes coming off the hot liquid will burn your eyes and throat. If you have a hood vent, turn it on or open a window closest to your kitchen to help direct the fumes outside. Keep on a simmer for about 20 minutes or until the ingredients are nice and softened.

Add the ingredients to a blender less the cinnamon stick and blend on high for about 1 minute until smooth.

The next step is optional:

Strain the sauce through a mesh strainer over a mixing bowl big enough to catch all the sauce. Using a rubber spatula, gently work the sauce through the strainer.

Let the sauce cool to room temperature and taste to see if you need to add the sugar. If you find the sauce to be too tart, the sugar will help offset it.

The pH on my sauce once cooled to room temperature was 4.3. If you want to lower the pH, add more vinegar. Keep in mind that this will slightly change the flavor profile of the sauce. Pour the sauce into a jar or hot sauce bottles. This is to be kept in the refrigerator and will keep for many months if stored properly.

Enjoy!

Logan

***When ready, I will link a grilled cheese sandwich that works perfectly with this sauce and the fall season.