Tag Archives: hot sauce

A hot little holiday number – Datil Devil Sauce!

A beatufil batch of Datil peppers from last year's garden. Photo Credit: Words Etc.

A beatufil batch of Datil peppers from last year’s garden.
Photo Credit: Words Etc.

A few days ago, I shared my recipe for black bean burgers that I’ve been making for several years.  A touch that I added is my Datil “Devil” Sauce in place of the traditional hot sauce found on most grocery shelves. Hot sauce is so pretty and makes a delightful holiday gift from the kitchen.

Now there are a ton of hot sauces out there with all sorts of flashy names.  Mine is a simple sauce with a simple name.  If you’re not familiar with the Datil Pepper, you will find a link to some info in a former post of mine here.

This recipe couldn’t be easier, using a base of plain old ketchup. If Datils are not available, use any pepper from your garden’s yield or that you may find at your local produce or farmer’s market.   And remember you can freeze peppers and use them later in your recipes.

I’ve probably cautioned before about working with hot peppers, please protect your hands with gloves to avoid some very uncomfortable burning sensations that will last for several hours. Take care not to touch your face or eyes with those gloves too!   If you’ve worked with hot peppers and have made that mistake, you know exactly what I’m talking about…..

A batch of brightly colored Datil Devil Sauce. Photo credit: Words Etc.

A batch of brightly colored Datil Devil Sauce.
Photo credit: Words Etc.

Christine’s Datil Pepper “Devil” Sauce

Puree together in a food processor:
2 cups Datil peppers stemmed. Seed if you desired a less hot sauce.
2 large cloves garlic
½ cup cider vinegar

In a medium saucepan, mix together 64 oz ketchup (Heinz is best)
2 ½ cups cider vinegar. Add pureed pepper mixture and stir well. Bring to boil; reduce heat and simmer 10-15 minutes.
Cool slightly, then pour into sterilized bottles with non-metallic lids.

I save smaller glass bottles throughout the year. Bottles from soy sauce, chili sauce or empty single-serving glass wine bottles work well for this sauce. I find smaller bottles are better so you have a few to give as gifts.

These peppers are cute, but don’t be fooled. They are hot! So protect your hands as with any hot pepper. The sauce is good by itself if you like hot stuff, but is also good to spike up salsa. A dab atop a cracker spread with cream cheese is beyond comparison.

Besides being a great addition to Black Bean Burgers, try blending a few tablespoons of the sauce with an 8 oz brick of cream cheese, thinned with a little milk for another spicy use of this sauce. Here are some more ideas for using this sauce or your favorite hot sauce:

Cocktail Sauce:

  • 1 cup mayonnaise
  • ½ cup Datil sauce
  • 1 tsp lemon juice
  • 2 tsp fresh horseradish, grated, fine
  • 2 tbsp dill pickle, chopped fine

Mix together and it’s ready.

For our carnivore friends:

Marinade for Steak

  • 2 tbsp olive oil
  • 2 cloves garlic – pressed
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme or 1 ½ tsp dried thyme
  • 2 tsps Datil pepper sauce

Marinate steak for several hours Delicious!!

Enjoy and please share your favorite way to use hot sauce!


Staying on track – before the holidays

After the holidays, everyone is scrambling to get those extra pounds off.  A better strategy might be to stay focused in these weeks leading up to the holidays before the parties and dinners get in full swing. By eating sensibly and staying active, you may avoid some of that extra bulk!

Here’s my favorite black bean burger recipe to get you started.  Packed with 27 grams of protein per burger, you can serve in mini pitas and top  with salsa, lettuce, tomato or avocado.  For an even lighter meal, try it on a salad of lettuce, tomato, red onion and avocado, sprinkled with low fat shredded cheddar or colby cheese.  Try ranch dressing or a blend of ranch and salsa. (Watch the cheese and dressing amounts to keep it light – and don’t forget to hit the gym tonight!)


Black Bean Burgers – Christine’s Wayblack bean burgers
  • One 15  can black beans, rinsed and drained
  • 1 1/2 tablespoons olive oil mayonnaise
  • 1/4 cup packed fresh cilantro or Italian parsley leaves, finely chopped
  • 1 tablespoon bread crumbs
  • 1/2 teaspoon hot red pepper sauce, or more to taste
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

In a large bowl, using a potato masher or a fork, mash the beans with the mayonnaise until almost smooth, leaving some lumps for texture. Stir in the cilantro, bread crumbs, hot pepper sauce, cumin and salt and pepper, mixing well.  Note, if you’re using a really hot sauce (like my homemade Datil sauce — watch for the recipe later this week!), you may want to adjust this down slightly.

Brush a sheet of wax paper lightly with extra virgin olive oil. With lightly floured hands, shape the bean mixture into four 3-inch burgers, laying each on the wax paper.  (You may use non-stick cooking spray, but I personally prefer the EVOO or another vegetable-based oil.)

Preheat skillet over medium heat for 5 minutes or until hot. Add the burgers and cook until lightly browned on the bottom, about 3 -5 minutes. Watch carefully and flip when browned and continue browning the second side for 2 – 3 minutes or until heated thoroughly.

Serve on pitas with desired toppings or as a salad as described above.  Enjoy!

Each  burger only is approximately  129 calories.