This week’s vegan_cookoff shines the spotlight on a summer favorite… fresh basil.
I proudly present Basilzebub Hot Sauce: a versatile concoction featuring a deliciously bold basil flavor and aroma, with a kick of garlic and cayenne, all rounded out by the mellow sweetness of balsamic vinegar. I’m really happy with how this turned out. It will definitely be repeated.
1/3 cup lemon juice
1/4 cup balsamic vinegar
1/4 cup fresh chopped, packed basil [*]
4 large garlic cloves (3 Tablespoons, diced) [*]
2 teaspoons extra hot chili powder [*]
[*] An introduction to the relatively safer outer regions of the basil hell fires. Perhaps you are “deserving” of greater punishment?! 
Combine all the ingredients in a blender and puree on high. Use a funnel to pour into a glass bottle for storage in the refrigerator. Allow the flavors to mingle for a few hours before consuming.
Serve with reckless abandon over salads (shown here atop mustard greens, red onions, and cauliflower), as a marinade for seitan, or as the sauce for a capellini pomodoro or spaghetti squash “pasta” dish.
