Got nasturtiums growing in your garden? Like Tabasco sauce and other hot stuff? Put the two ideas together and you get this super tasty Nasturtium Hot Sauce. Who would think such a pretty flower packed such a punch of flavour.
Why you’ll love this recipe
- Nasturtium hot sauce isn’t something you’ll buy in the shops so its a bit special.
- Making your own sauces is cheaper than buying them so this nasturtium hot sauce is economical.
- This is such an easy sauce to make and it last for ages so makes a great wee foodie gift too.
My garden is full of flowers just now. Not the upright-in-the-borders-carefully-cultivated kind of flowers that look so park like. No, mine are cottage garden flowers and my nasturtiums spread like weeds right up till November so I like to make use of them.
Nasturtiums
They are in all shades of yellow and orange to deep rustic red. They look so pretty in your garden in borders, tubs and hanging baskets and of course nasturtiums are edible too.
Edible flowers
Nasturtiums are edible flowers, both the leaves and the flowers themselves are tasty in different ways. The leaves are great for adding to salads and as an accent on all sorts of dishes and the flowers look amazing on a summer salad.
i like to use my nasturtiums to make this simple nasturtium hot sauce, to make nasturtium pesto and even my gorgeous nasturtium soup.
Nasturtium Hot Sauce
One of the ways that I like to use my nasturtiums instead of just scattering the lovely flowers and fresh leaves in a colourful salad, is to make this super easy hot sauce.
It is fiery stuff and makes a great alternative to store bought sauce like Tabasco.
Making any sort of preserve (be it pickles, vinegars, sauces or jams and chutneys etc) is a great way to hold on to the essence of summer when the days start to get dark and stormy.
I love this hot sauce as it is bright and colourful and so very spicy, it makes me see those beautiful colourful nasturtium flowers with every taste.
Ingredients for nasturtium hot sauce
Nasturtiums – you can use any colour of your nasturtiums and the colour of the flowers will change the colour of the sauce. It is always best to pick the flowers in the morning after the dew has dried but before the sun is too high in the sky (noon) and flowers are too dry.
Extra heat – I’ve added garlic and chilli pepper for extra heat in my nasturtium hot sauce.
Vinegar – I’ve used cider vinegar but you can use white wine vinegar instead if that is all you have. Do NOT use malt vinegar as it is far too strong.
The only equipment you need here is a jar large enough to hold all your ingredients. Please sterilise it first, see instructions on my sterilising resources page, and some small sterilised bottles to store the resulting hot sauce in.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make nasturtium hot sauce
Firstly you want to remove any dust and insects from your nasturtium flowers. Give them a good shake to do this.
Pack the flowers into a jar and add the garlic and chilli. Now pour in the vinegar.
Set aside for a week and shake every day
Strain out the solids and pour your homemade nasturtium hot sauce into sterilised bottles.
How long will this keep?
Your nasturtium hot sauce will keep for over 6 months in a cool dark cupboard.
How to serve this hot sauce
Enjoy nasturtium hot sauce just as you would any other hot sauce. Liven up salads, sandwiches and soups with it. Use it in your cooking just like Tabasco. And remember the garden and summer sunshine every time you use it.
Looking for more fun ways to use nasturtiums in the kitchen? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Nasturtium Hot Sauce
Ingredients
- 1 cup nasturtium flowers closely packed in cup
- 1 clove garlic
- 1 chilli small red chilli pepper
- 500ml apple cider vinegar 2 cups
Instructions
- Clean off the flowers and pack into a sterilised jar.
- Peel the garlic, slice and add to the jar.
- Slit the chilli in half and add to the jar.
- Fill jar with the apple cider vinegar.
- Pop on the lid and shake well.
- Store in a cool dark place for 1 week and then strain through a sieve lined with kitchen paper or muslin and decant into small sterilised bottles.
- Store in a cool dark place and use within 6 months.
caribougrrl says
pinning this and keeping my fingers crossed for a bumper nasturtium crop (ours are just starting to flower now)
Karon says
hope you make some, it is great stuff.
K x
Kayla says
Just mixed this up with my coral & deep red nasturtiums. Very excited for the week to be over so I can give this a try!
Karon says
It should be a beautifully deep colour, let me know how it goes.
K x
Annie says
Thank you! I need to clear some beds that are really beautiful with nasturtium flowers, and this concoction seems like a great consolation.
Karon Grieve says
Hi Annie
Always seem such a shame when you have to clear the beds of lovely flowers. At least this way you will get to enjoy them again later in another tasty way.
Kx
Sonia says
Can you send me a link to purchase the bottles that you used? Or a suggestion of where to get them?
Karon Grieve says
Hi Sonia
I must have bought those little bottles about ten years ago. Probably from ebay
K
MJ says
I was skeptical. This is THE most fabulous hot sauce that I have come across. I use it daily for just about EVERYTHING…from wing sauce to creamed soups. The floral notes offer a reminder of sunshiny days, with the beautiful, colours of flowers in full bloom. When given as gifts, folks are astounded at the “use of flowers!” and the beautiful hues. Thank you!
Karon Grieve says
Hi MJ
So thrilled that you like my nasturtium hot sauce recipe so much. I make this every year and always give it as gifts too. Thanks for taking the time to comment.
K
Marcelle says
Super great alternative for those who love the heat but can’t do nightshade chillies
Karon Grieve says
Hi Marcelle
Glad you liked this recipe.
K
Chas says
I didn’t see anything about fermentation which many of the pepper sauces are. Any comments?
Karon Grieve says
Hi Chas
There isn’t any mention of fermenting as I don’t do it is not required with this sauce. Been making it for decades. By the way why give it 3 stars when you haven’t actually made it?
K
Amy says
I’m so excited to try this! I’m cleaning out my garden and have tons of the flowers. As I’m not able to handle too spicy I’m hoping it’s not too hot. If it is, my son will be getting it for Christmas.
Karon Grieve says
Hi Amy
Hope you enjoy the hot sauce. As the name suggests it is a hot peppery sauce.
K
Lora Heise says
Excited to try this recipe. Question: do you chop the red pepper & garlic before adding to the jar?
Karon Grieve says
Hi Lora
Maybe you didn’t read the recipe card at the bottom of the post where the full instructions are – Peel the garlic, slice and add to the jar.
Slit the chilli in half and add to the jar.
Hope you try the recipe
K