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HOT SAUCE WITH MALLORCAN PAPRIKA

Try making this vibrant hot sauce at home. It's such a versatile condiment, drizzle over pizza, eggs or sandwiches.
READY IN

5 mins

COOKING TIME

PREP TIME

5 mins

SERVES

Makes 300ml

ingredients

  • 135ml Llagar de Oles cider vinegar
IN STOCK
  • 115 ml filtered water
  • 4 Tbsp (well-packed) Tap De Corti Organic Mallorcan Mild Paprika
OUT OF STOCK
  • 1 1/2 Tbsp (well packed) Cirereta Organic Mallorcan Hot Paprika
IN STOCK
  • 2 tsp fine sea salt
  • 1 tsp granulated cane sugar

Method:

  1. Put the vinegar and water in a jug.
  2. Put the remaining ingredients in a mixing bowl.
  3. Whisk in the vinegar water mixture a little at a time.
  4. When fully incorporated continue to whisk for another 30 seconds.
  5. Transfer to sauce bottles or a jar and store at room temperature. Leave for three days for the ingredients to harmonise.
  6. Shake well before using.

You can easily order 150ml sauce bottles with “oil dripper” caps online. It keeps indefinitely, but the flavour will start to fade after a few months.

Little tip:

For hotter or milder versions the paprikas can be swopped one for one.
For example 4 Tbsp hot paprika and 1 1/2 Tbsp mild paprika makes a much more forthright
sauce.

ingredients

  • 135ml Llagar de Oles cider vinegar
(each)
IN STOCK
  • 115 ml filtered water
  • 4 Tbsp (well-packed) Tap De Corti Organic Mallorcan Mild Paprika
OUT OF STOCK
  • 1 1/2 Tbsp (well packed) Cirereta Organic Mallorcan Hot Paprika
IN STOCK
  • 2 tsp fine sea salt
  • 1 tsp granulated cane sugar

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