Around 8 years ago one of my dear friends brought back I bottle of this deep red Datil hot sauce from St. Augustine. I remember cracking open the bottle and immediately smelling the peppers. As I pored a few drops on my palm I was thinking to myself “well this is going to be hot”. It was! Most of all, nice heat followed by sweetness and tang provided by the vinegar. The bottle was gone in a matter of a days. Hence began my love for Datil hot sauces. At the time this type of hot sauce wasn’t readily available here in South Florida so I grew my own Datil peppers in order to try and recreate the sauce. It was the first hot pepper plant I ever grew and one of the first sauces I ever made. I still enjoy making it to this day.
What is Datil Hot sauce?
Datil pepper hot sauce is spicy, sweet, savory and smoky all at the same time. A tomato based sauce that originated in Saint Augustine Florida. Slow simmered for an hour to deliver a well-rounded delicious deep heat that is Datil sauce. In addition, you can read more about the characteristics and flavor of this pepper click here.
USES:
This versatile hot sauce works well with stews, chili, soups, red chowders and sautés. Add some to a Bloody Mary for an extra depth of flavor with a kick. Stir a little into store bought salsas to add more heat and depth. Use Datil sauce as you would ketchup on burgers, fries, and eggs. In addition you will be surprised how much flavor it brings. Excellent to use as a marinade and basting sauce for grilling seafood or red meats. Most of all it’s just plain delicious!
We have added some extra spices to our version to create a deeper flavor. Allspice, coriander, mustard, and smoked paprika accentuate the flavors in this tangy tasty sauce.
Datil Pepper Hot Sauce
Ingredients
- 1 large Red bell pepper, chopped approx. 1 cup
- 10-12 Datil peppers approx. 6 oz. chopped
- 1 large sweet white onion
- 1/4 cup chopped garlic
- 1 cup ketchup (yes Ketchup!)
- 1 1/2 cup distilled vinegar
- 1/2 cup tomato paste
- 1 + 1/2 cup filtered water
- 1/2 cup dark brown sugar
- 2 tbsp worcestershire sauce
- 2 tbsp honey
- 1 tbsp salt course sea salt prefered
- 1 tsp allspice
- 1 tsp ground coriander
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 1/2 tsp black pepper
Instructions
- Chop all peppers, onion and garlic
- combine all ingredients in a large blender, puree until liquefied and smooth (reserve 1/2 cup water or more)
- Pour sauce into a sauce pan, and simmer on low (do not allow it to come to a rolling boil). Stir frequently until sauce is reduced to the consistency of a tomato sauce (about 1 hour).
- NOTE: Add the reserved water if the sauce becomes to thick, adjust flavor and consistency to taste
- While still hot, pour into hot sterilized jars and seal.
I have made this recipe twice now. I didn’t add the spices at the end; but it was delicious! I’m canning the sauce now to give as gifts. I’m in the Midwest and we don’t have Datil peppers. We purchased a few plants, while we were in St. Augustine and babied them indoors until the weather was warm enough to transplant. Now we have our own Datil peppers and sauce! Thanks for sharing this recipe! Lisa
Lisa we are thrilled that you enjoyed this recipe! All our best to you.
I just made this have ckd so I chang recip some used brown sugar Splenda diabetic to and added two jars mazetta roasted pepers a little work twining the recipe but end results delicious it’s a keeper but does this half to be refrigerated ???