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  • Writer's picturechefalisonbiebs

Saskatoon Berry Hot Sauce

There is always hot sauce in our fridge, whether it's homemade or the usual sriracha, I put hot sauce on almost everything.

I had some frozen saskatoon berries from this past summer that I had planned on making jam with, but because yesterday, January 22nd, was National Hot Sauce Day, I thought why not try a recipe using these dark purple berries? I love the sweetness, texture, and color the saskatoons gave the final sauce. Happy cooking.

Chef notes:

I would add 1 habanero pepper to this recipe for a hotter sauce.

You also may want to try letting the peppers ferment longer creating a more complex flavored hot sauce.

Specialty equipment:


Fine mesh strainer

Yield: 4 cups

Preparation time: 20 minutes + 48 hours

Cook time: 1 hour

5 oz red chili peppers (6 peppers)

4 oz sweet Palermo pepper (1 pepper)

1 lb saskatoon berries, fresh or frozen

1 yellow onion, chopped

5 cloves garlic, chopped

3 tbsp salt

3 cups apple cider vinegar

1 cup water

1 tbsp honey

  • Remove the stem end from the chili peppers and cut them in half. Place them into a large mixing bowl.

  • Remove the stem, seeds, and pith from the Palermo pepper. Chop it and add it to the bowl with the chilis.

  • Add the saskatoon berries, onion, and garlic to the mixing bowl.

  • Add the salt, mix, and wrap the bowl. Leave it to sit on the counter at room temperature for 48 hours.

  • After 48 hours, add the contents of the mixing bowl to a sauce pot with the apple cider vinegar and water.

  • Bring it to a boil on high heat. Turn the heat down and simmer for 45 minutes.

  • Turn off the heat and add the sauce to a blender. Blend until smooth.

  • Pass the sauce through a fine mesh strainer.

  • Mix in the honey and store sealed in the refrigerator for up to a month.


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