Homemade Black Truffle Hot Sauce
Truffle and Peach Hot Pepper Sauce
Truffles are used, in the most part, to heighten the flavor of simplistic dishes—pasta, eggs, and the like. At some point in time, though, some culinary genius decided to pair hot chile peppers with truffles. We were hesitant to get on the hot sauce train with our truffles, but I must say, we are so glad we ventured into this spicy realm of condiment concoctions. Most versions of truffle hot sauce are just that—typical chile pepper hot sauce amplified by the earthy flavor of truffles. We took it a step further, cooking down some sweeter produce to help with the flavor cohesion. Included are roasted bell peppers, carrots, and peaches. We also included multiple layers of heat in our sauce, with both habanero and serrano chile peppers and plenty f garlic and shallot. The end result was beyond satisfying!
We recommend using this truffle hot sauce to enlighten your rice dishes, roasted vegetables, eggs, or on chicken, fish, or pork street tacos!
How to make Black Truffle Hot Sauce from scratch
- 2 red bell pepper
- 2 large carrots, sliced lengthwise and roasted
- Olive oil for roasting
- ¼ cup white wine vinegar
- ⅔ cup of water
- 5 cloves garlic
- 1 whole shallot, roughly chopped
- 2 fresh serrano chile peppers
- 1 habanero pepper
- 3 peaches, pits removed and roughly sectioned
- Approximately 1-inch diameter piece of black truffle, roughly sliced
- ¼ cup raw honey
- 1 teaspoon sea salt
- 1 tablespoon of real truffle oil
- Turn your oven to broil setting.
- Place your carrots and bell peppers on a pan and drizzle with olive oil and broil until charred, turn and continue to broil until all sides have even charring.
- Meanwhile, place your water, vinegar, shallots, garlic, serranos, peaches, and habanero into a saucepan and cook over medium heat for about 10 minutes, stirring occasionally.
- Once you pull the peppers and carrots from the oven, place the peppers in a bowl and cover with plastic wrap for about 5 to 10 minutes minutes. When they are cool to the touch, remove the charred skin by peeling it with your fingers.
- Stir in the roasted peppers, carrots, and sea salt and cook for 15 more minutes.
- Use an immersion blender to blend thoroughly.
- Run the mixture through a mesh strainer to remove seeds.
- Rinse the cooking pot and pour the mixture back in. Bring to a low boil for about 10 minutes.
- Add in the honey, truffle, and truffle oil to the mixture and use the immersion blender once more to blend until smooth.
This recipe makes about one and a half pints of hot sauce. Flip-top or screw top jars work well for storage. Make sure you have sterilized your jars prior to filling.
For this recipe, we used whole black truffles, but you can also use the equivalent amount of truffle carpaccio, which gives you the benefit of not having to buy the oil separately. You can find both the whole truffles and truffle carpaccio in oil at our online store.