If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. This pepper sauce works in the sweetness in the form of both honey and brown sugar. The resulting flavors are somewhat sweet, but not TOO sweet, and the sauce as a whole definitely leans more toward savory. Try to make sure you use a good quality honey that deepens the flavor instead of just making it sugary. You’ll achieve a good balance of flavor with the addition of apple cider vinegar, which adds just the right amount of tanginess. Of course, you know here at Chili Pepper Madness we’re not afraid of bold seasonings! In this case, cayenne, Mexican oregano, and a bit of cumin create the very best flavor. Simmer it. Transfer the sauce to a small pot and heat. Simmer for 10 minutes to allow the flavors to develop. Enjoy! Let the sauce cool, then serve and enjoy every last bite! I typically roast my red peppers over an open flame on the stove top. Basically, get the flame going, then set the pepper directly onto the grate over the flame. Be sure to use tongs! Let the flame lick the pepper skin, which will eventually char up and blacken. Using tongs, flip the pepper around to get all of the skin. Once the pepper is charred up, cool it slightly, then transfer it to a paper bag or plastic baggie to steam. This will loosen the skin. Once the skins are loosened enough, peel them away with your fingers, then proceed with the recipe. Learn how to roast chili peppers here. You can even use this stuff as a pasta sauce. However, one of my absolute favorite ways to serve this sauce is over savory waffles for brunch. I LOVE savory waffles, and brunch often calls for just a touch of sweet.
