Fiery Habanero Hot Sauce
This homemade Fiery Habanero Hot Sauce is exploding with the spicy, fruity flavor of fresh habanero peppers. It's great on tacos, nachos, or anywhere you want to add loads of spicy flavor. A fun way to use up homegrown habaneros!
Equipment
- Blender
- Sauté pot/pan
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 5-6 garlic cloves smashed
- 9-14 habanero peppers stems removed
- 1 Roma tomato chopped
- 1/4 teaspoon sea salt
- 1/2 cup white vinegar (bottle should say 5% acidity)
- 1/4 cup water
Instructions
- Sauté onion in oil for 5 minutes or so, stirring frequently, until it starts to soften. We don't want any color on the onion. Add the garlic and sauté for just a minute or two and turn off the heat.
- Add the onion and garlic to a blender with the habanero peppers, tomato, salt, vinegar, and water. Blend until smooth.
- For a smoother hot sauce, strain it into a funnel into your empty bottle, otherwise, pour the hot sauce into a funnel in your empty bottle.
- Wait for hot sauce to come to room temperature, then refrigerate. Store hot sauce in refrigerator and use within 1-2 weeks. Enjoy!
Notes
- This recipe was created using the traditional, orange habanero pepper. I did not recipe test this with white, red, chocolate or any other types of habanero.
- Vegetable oil, olive oil, or avocado oil all work in this recipe.
- There will be potent fumes in the kitchen from making this hot sauce. Open a window for ventilation if you're sensitive and/or have kids or pets near.
- I have made this with between 9-14 habanero peppers. The spicier you like it, lean more towards 14. Even with 9 habaneros, this hot sauce is very spicy!
- Because it is not fermented, canned, or water bathed, this hot sauce should be stored in an air-tight container in the refrigerator and used within 1-2 weeks.
Tried this recipe?Let us know how it was!