Are you the type who loves spicy food, often adding some kick of spiciness to your dishes with a splash of hot sauce? If so, you are in the club! The issue is that store-purchased hot sauces are likely to have high salt content so many splashes can stack your salt intake above the required amounts.
So, what is the best solution? Make your salt-free hot sauce right in the comfort of your kitchen and enjoy that extra kick of spiciness without the excess salt. Here is how you can do it!
What is Hot Sauce?
A hot sauce is a salsa, seasoning, or condiment made from chili and other ingredients like salt, oil, etc. A lot of commercial varieties of mass-produced hot sauce exist on the market. So, you will never run out of choices.
What are the Most Popular Hot Sauce Ingredients?
Many recipes for chili or hot sauces exist, and the only popular ingredient is a wide variety of chili pepper. Many hot sauces available on the market are made using chili peppers as the base and could be as simple as putting in vinegar and salt. Other hot sauces available use some form of vegetables and fruits as the main base and include chilis to make them spicy.
Due to their rating on the SHU scale, more pungent peppers like Habanero and Ghost pepper are sometimes used to make hotter sauces. Manufacturers utilize many processes, from aging in a pot to pureeing and cooking the ingredients to obtain the desired taste and flavor.
On the other hand, other ingredients can also add extra
Other Ingredients of Hot Sauces
Wasabi is added to boost the sensation of heat; however, in general, more elements in a hot sauce dilute the peppers, leading to a milder taste. Many hot sauces have onions, carrots, tomatoes, garlic, seasonings, and vegetables. Lemon juice or vinegar is popular as their acidity will help keep the sauce oxidizing and work as a preservative.
How to Make Hot Sauce Without Salt?
If you are like me, who loves to put hot sauce on almost everything(Is it rude?), if you are worried about your sodium intake, and you want vinegar, this no-salt hot sauce recipe is ideal for nearly any kind of dish and does not add any sodium to your daily diet. It is a good way of spicing things with a unique flavor without salt.
- Preparation Time: 20 minutes
- Cooking Times: 15 minutes
My preferred chilies to include for this recipe are red hot chilies or green jalapenos. Of course, you can try this recipe with other varieties of peppers like poblano or habanero, and the choice is yours.
Remove the stems from the pepper before roasting to have an opening at one end. Forgetting this step leads to the heat building up inside the chili, and you will have a hot chili explosion in the oven.
- 5 to 6 unpeeled big cloves of garlic
- 14 to 15 fresh red chilies or fresh jalapeno peppers
- 3/4 cup white vinegar
- 6 pitted dried dates or three significant fresh Medjool dates
- Preheat your oven to 180 degrees Celsius. Line a baking tray with baking paper. You can also use a baking sheet made of silicon.
- Put the dates in a mug or heatproof bowl. Cover with one cup of boiling water and allow it to rest for a few minutes.
- Wash your chilies and cut the top stems. Please put them together with the garlic in the middle of the baking tray, together with the garlic. Allow it to bake for 18 minutes until the colors become black, and then remove it from your oven and allow it cool for 15 minutes.
- Put the 3.4 cup vinegar in a mixer or blender. Put the date and one cup of soaking water. Eliminate the skin from the garlic and put in garlic to the mixture with roasted chilies. Set the blender on high speed for one minute until it becomes pureed.
- Place a mesh sieve over a mixing basin. Put the mixture and then pass the liquid using a spatula or spoon. It would be best to have a smooth, delicate red sauce, with all the skins and seeds left behind in the sieve, and then discard.
- Transfer the sauce to bottles or glass jars. Allow it to cool for a few minutes, and then cover it and put it inside the fridge until ready to use.
Prepared hot sauce will keep refrigerated for up to 4 weeks.
Is there an effect of taking too much salt?
The improved salt level in your bloodstream lessens the capability of your kidney to eliminate water, increasing the overall blood volume and putting too much pressure on the blood vessels. Eventually, high blood pressure can result in strokes and congestive heart failure. As your kidneys continuously work to remove excess salt, they can develop kidney illness.
Taking too much sodium over a long time can also result in fluid amassing in the cavities and body tissues. Moreover, a high sodium diet might cause your body to emit calcium in small amounts, resulting in osteoporosis in due course.
How to lessen salt in hot sauce?
If you’re making a hot sauce that seems too salty, you have to dilute it with stock, water, or more of the main ingredients. For instance, if you’re making a tomato sauce, which is salty, get another bottle of tomatoes and then put in small amounts of the other components, reducing the salt.
Why is Hot Sauce So Hot?
The chemical which gives chilies their distinctive spicy taste is called capsaicin. Many believe that nature planned capsaicin to deter many animals from consuming peppers. However, the chemicals have reverse effects, as spicy food is mouthwatering.
What are the best Hot Sauce Remedies available?
The chemicals accountable for the spicy taste of peppers are capsaicinoids. They are fat soluble, so water doesn’t have an effect in countering the burning sensation. So, the most reliable and efficient way is to use dairy products, including yogurt and milk.
Stimulation of chemicals by chewing food can also mask the burning sensation. Casein, a type of protein that occurs in dairy products, binds to the substances, efficiently making it less likely to burn your mouth. What is more, milk fat also helps to keep it in suspension.
You can also utilize rice to reduce the impact of chilies, particularly when it’s included with a chew of the hot food. Typically, the fares are included in the cuisine of cultures specializing in applying chilies.