Banana Pepper Sauce

This banana pepper sauce is versatile and deliciously spicy. Toss chicken wings or shrimp in it, or serve it as a dip for crispy nachos or chips. This easy sauce could become your new favorite if you love spicy food!

About This Banana Pepper Sauce

My family loves this banana pepper sauce. The best zing sauce that's good enough to cover the meat, making it juicier and finger-licking(like this spicy mango sauce or spicy teriyaki sauce)!

The delightful banana pepper sauce, with the right balance of heat and sweetness, makes every bite delectable.

Do you have vegetables in your refrigerator that have sat untouched for a long time? This sauce comes to your rescue; stir fry them with it. The spicy kick makes the veggies vanish quickly at dinner.

Why You'll Love This Banana Pepper Sauce?

• It's thick and luscious!
• Delicious, the best versatile sauce!
• Adoptable & customizable!
• The budget-friendly!

The Ingredients

Whether you are looking for a sauce for tossing the meat or to use as a dip, this is better than expected.

• Fresh banana pepper. This recipe is a blessing when you see banana peppers are in season. When your stores start to have this on their shelves, grab them without thinking.
• Red Onion. A simple secret of making a thick, silky sauce that clings the main ingredient well.
• Tomato puree. Use freshly pureed tomato or canned tomato puree. Both do justice and are equally suitable for this recipe.
• Honey. The mild sweetness of honey bursts the flavors, but vegans can swap it with maple syrup or agave nectar.
• Water. A quarter cup of water is needed to cook up the sauce.
• Oregano and parsley. It adds a pleasant aroma, and every tiny bit boosts the flavors.

How To Make Banana Pepper Sauce?

Prepare Your Ingredients: First, prepare your banana peppers, onion, and garlic. Chop the banana peppers (remove the seeds if you want them less spicy) and the onion. Then, mince the garlic.

Cook Onion and Garlic: Heat oil over medium heat in a saucepan. Toss in the chopped onion and cook until it becomes soft and lightly golden, which usually takes around 5 minutes. Next, add the minced garlic and stir until it smells nice but needs to be browned.

Add the Banana Peppers: Put the chopped banana peppers into the pan. Cook them with the onion and garlic for 5-7 minutes until soft and browned.

Mix in Honey and Vinegar: Next, pour in the honey and vinegar. Stir it all together and let it cook for a few minutes. The honey will make it sweet, and the vinegar will give it a tangy taste.

Blend the Sauce: After everything is cooked and the flavors are mixed well, take the saucepan off the stove. Let it cool down, then pour it into a blender or food processor. Blend until the banana sauce is nice and smooth. If it's too thick, add some water to thin it.

Make Ahead And Storage Ideas

This excellent banana pepper sauce recipe is naturally a make-ahead relish.

• To make ahead: Make the sauce in advance and store it in the refrigerator in a sealed container. You can quickly toss the sauce over chicken wings, boneless cubes, or shrimp.
• To Refrigerate. Save it in an airtight container in the refrigerator to use for up to a week.
• Freeze: Save them in the ice cube trays or the containers for up to 3 months(like this boom boom sauce and chili lime vinaigrette).

Frequently Asked Questions

Printable Recipe Card

Banana Pepper Sauce

This banana pepper sauce is a delicious spicy sauce, transforms any normal food to an extremely delectable. Great to pair with grilled meat.

5 from 4 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 Servings

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Ingredients

• 1 cup banana peppers chopped
• 1 onion chopped
• 3 cloves garlic minced
• 2 tablespoon olive oil
• 2 tablespoon honey
• 2 tablespoon vinegar
• ½ teaspoon Salt or to taste

Instructions

1. Chop banana peppers (take out seeds for less spicy).
2. Heat oil in a pan over medium heat. Cook chopped onion until soft (about 5 minutes). Add minced garlic and cook for 1 minute (don't let it turn brown).
3. Cook with onion and garlic for 5-7 minutes until soft. And toss chopped banana peppers in the pan.
4. Pour honey and vinegar into the pan. Stir and simmer for a few minutes. Then set aside until it cools down to room temperature.
5. Then transfer to the blender and blend until smooth.
6. Add salt and pepper.
7. Use it on grilled meats, as a spread, or in salads.

Notes

To store. Save it in an airtight container in the refrigerator to use for up to a week. Or save them as small cubes and freeze them for up to 3 months.

Nutrition

Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 0.2mg

Additional Info

Course Dips and sauces

Cuisine American, Mexican

Author Sujatha Muralidhar

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