Make Beet Hot Sauce

Get to the root of this spicy seasoning with this recipe for a novel twist on hot sauce.
Beet hot sauce, chef david bancroft, acre restaurant, auburn, alabama

Beet hot sauce, chef david bancroft, acre restaurant, auburn, alabama

Photo by: Image courtesy of David Bancroft, Acre restaurant

Image courtesy of David Bancroft, Acre restaurant

Full of cayenne, chili powder, ground cumin and garlic, beet hot sauce is a great way to heat up the harvest.

David Bancroft is a man who refuses to be beat down by beets. After planting, harvesting and pickling beets until he could pickle no more, the chef of soon-to-open Acre restaurant in Auburn, Alabama came up with a hot new presentation. 

"After pickling the beets, I had too many pickled beets, so I decided to use them as a base for hot sauce," Bancroft says. "I enjoy transforming simple foods that people don't expect to change. Their mind is locked in on how it 'should' look, but I like to redefine the norm." 

Beet Hot Sauce 

Yields 6 pint-size Mason jars

  • 2 roasted beets, chopped
  • 1 diced medium red onion
  • 8 crushed garlic cloves
  • 2 chopped red bell peppers
  • 4 chopped cayenne peppers
  • 2 cups water
  • 2 cups red wine vinegar
  • 1 1/4 tbsp kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cayenne
  • 1 teaspoon ground cumin

Add all veggies except beets to medium sauce pot and set to medium high heat. Place lid on pot to allow veggies to steam. Cook for five minutes. Add water, beets, spices and cook with lid on for 15 minutes. Remove lid, add vinegar and cook with lid on for 5 minutes. Remove from heat, puree in blender until smooth. Strain sauce through a fine mesh colander. Pour hot sauce into bottles to serve or pressure seal in mason jars for longer storage.

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