Grace's Hot Sauce

Grace’s Hot Sauce

Grace and her Dad joined us for a kebab and loaded fries competition for our live cook on Saturday 9 August 2025. There was a lot of fun had by Grace and Tony, her Dad, on the lead up to the day, both kept their cooks under wraps until the day.

Grace brought along her own Hot Sauce and Garlic Mayo that she added to her loaded fries and kebab. Her Dad also stole Grace’s sauces to elevate his fries and kebab.

We each cooked a portion of loaded fries and a kebab:

• Grace’s Dirty loaded fries and chicken kebab
• Tony’s Greek loaded fries and Pork Souvlaki kebab
• Nic’s Japanese loaded fries and duck kofta kebab

Recipe Credit:  Grace Swindell

Whilst this recipe uses the Egg to roast the veg followed by the sauce, it can be cooked indoors. Roast the veg in the oven and make the sauce on the cooker. You could even roast the veg in the oven and do the rest indoors!

Cook Time: 2 to 3 hours

Method

1. Set up your Big Green Egg for an indirect cook at 200°C with your stainless steel grid.
2. Chop the peppers into quarters and the tomatoes in half, then add to a tray with the allspice, 1 tsp salt, 1 tsp black pepper and 2 tbsp of olive oil, then roast for 25 minutes. Remove from the Egg and set aside.
3. Remove the ConvEGGtor from the Egg and replace the stainless steel grid.
4. Slice the onions and garlic and add to a large saucepan with 1 tbsp of olive oil.
5. Then prepare the chillies by cutting the top off (with the stalk), then use a teaspoon to scrape all the seeds out of the centre. The chillies can then go into the pan with the onions and garlic, stirring regularly. TIP – wear some gloves or wash your hands well after handling the chillis, and don’t touch your eyes.
6. Once the vegetables have started to soften add half of the white wine vinegar, 1 tsp salt, 1 tsp black pepper, and the fresh thyme.
7. Peel the pears and apples. Chop the fruit into small chunks, and discard the cores. Add the fruit to the pan.
8. Add the roasted tomatoes and red peppers to the pan and make sure to scrape all the remnants off the tray and get that into the pan too.
9. Add the rest of the white wine vinegar, the tins of chopped tomatoes, then refill 1 tin with cold water and add this to the pan too.
10. The sugar can then be added next, stir in well and allow this to simmer for 2 hours or more to reduce and intensify the flavours.
11. Transfer to a blender and blend until smooth.
12. Add any more salt, black pepper, or sugar to taste.
13. Hot fill into sterile bottles or jars, and keep refrigerated for about a month.
14. Enjoy as a sauce on your dinner or use as a dressing for pulled pork.