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Nasturtium Hot Sauce

Prep Time10 mins
Total Time10 mins
Course: sauces
Author: Karon Grieve


  • 1 cup of closely packed nasturtium flowers
  • 1 garlic clove
  • 1 small red chilli pepper
  • 2 cups/500ml apple cider vinegar


  • 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.