Beet Hot Sauce

Beet Hot sauce is best to eat with juicy Hamburgers. Or French Fries. No wait: any thing fatty & juicy that comes from your grill. And would need a sweet but hot sauce. That will blend perfectly with your grilled or fried food. Full of comfort

Prep. time: 24 hours in advance <br> Actual cooking time: 25 min.

2 (out of 3)

Vegetarians

Carnivores

Pescatarians

Vegan 

Store in airtight container or jar with lid

I’m about to leave for a trip to the south of Germany. For the annual flower show in Reutlingen. After a  gap of 2 years. It’s great to be back again and meet my old colleague. When we worked together at Hugo Boss

Now back to this morning. When I cleared my fridge. The results were a bunch of beets. From last week’s farmer’s market. And 2 couples of juicy tomatoes. Plus a lost spanish pepper. So the best last minute leftover solution. Is to make this hot sauce of the named veggies. Spiced with smoked paprika powder and a bit of apple vinegar. 

The latter is a great companion to freshen up the somewhat earthy taste of beets. Yes, I must confess I only buy beets. When I think I’m in need a bit of iron. And the combination of cooked or grilled beets with apples makes any earthiness go away. So this hot sauce is your mate after grilling a couple of fatty hamburgers, pork sausages or lam.

In case you do not eat meat. Think of grilled aubergines. Or a cheese platter with strong cheeses from the Haute Savoie (🇫🇷🇨🇭).  With slices of sourdough bread. 

The sauce could be stored for at least 2 weeks in an airtight container

Bon Appetit!

INGREDIENTS

  1.  A bunch of Beets
  2. 1 large red Onion
  3. 1 knob of fresh Garlic
  4. 4 juicy Tomatoes
  5. 2 tbs. of Olive Oil
  6. 1 Spanish Pepper
  7. 1 tsp. of Smoked Paprika Powder
  8. 1/2 tsp. of (Sea) Salt

alternative ingredients

☜☟☞

Spanish Pepper ☜☟☞ Red Paprika

2 tbs. of Olive Oil ☜☟☞ 2 tbs. of true Butter

☜☟☞

to serve with (list of options)

Hamburgers
Pork Sausages
Grilled Lam
French Fries
Grilled Aubergines
Reblochon
or any other strong cheese from the Haute Savoie (🇨🇭🇫🇷)

TOOLS

  • a Knife
  • a Grater (to grate knob of Garlic)
  • a Cutting Board
  • a Casserole or Dutch Oven (🇺🇸) + Lid
  • a Spatula
  • a Bowl
  • a Blender
  • a Container or Jar 

steps preparation

  1. Wash beets
  2. Store them overnight in a bowl with plenty of water

next steps

  1. Wash tomatoes & spanish pepper
  2. slice & dice red onion, tomatoes & spanish pepper
  3. Cut beets into thin slices
  4. Heat up your casserole, dutch oven or any saucepan with a really thick bottom
  5. Grate a knob of garlic. When you do not have a grater at hand. Just peel. And dice the knob with a knife
  6. Add olive oil or true Butter to your warmed pan
  7. When you smell the heated oil or butter
  8. Turn down the heat a bit
  9. Add diced onions, slices of Beets and small chunks of spanish pepper to the pan
  10. Add seasonings
  11. Cover the pan
  12. Up the heat a bit
  13. And check now and then that the named veggies do caramelise. And not turn black
  14. When you smell the caramelised ingredients, add the small chunks of tomatoes
  15. And cover the pan again
  16. When you hear the content of your pan is bubbling
  17. Turn down the heat a bit
  18. Add vinegar
  19. And let it simmer for 15 minutes
  20. Secure the slices of Beet are done
  21. Before you pour the lot into a blender
  22. Crunch & mix the lot with a few jolts
  23. Store your hot sauce in an airtight container
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