Let’s get this straight. This sauce is hot. Habanero peppers are the real deal. They will burn your hands, your face, your mouth, or anywhere else on your body they come into contact with, if you are not careful.
Habanero peppers also make some awesome hot sauce. Spicy but awesome. I did my best to make a hot sauce that is flavourful as well as spicy. My intention was not to end up with a sauce so hot that no one wanted to use it.
According to those who have tried it, I believe I have succeeded. The recipe here will give you a spicy sauce that also has some flavour and a beautiful orange colour.
To make this hot sauce I browsed different recipes on the web to get an idea of what others have done to make habanero hot sauce, and then I just went ahead and did whatever I felt like doing, as usual. Then I adjusted as I went along to make sure there was some depth of flavour and not just hot fire.
Make sure that you use gloves to handle the peppers. I wore standard rubber dish gloves to cut them open and remove the seeds before using them in my sauce. This takes away some of the intense spiciness. Trust me they are plenty hot without the seeds. Do not be tough and think “I want it really hot, I am going to use the seeds”. If somehow the sauce isn’t as hot as you would have hoped simply add another pepper. However, I highly doubt this will be the case.
The market is currently flooded with a huge variety of fresh local hot peppers. Chilli peppers, cayenne, cherry bomb, scotch bonnet, habanero, jalapeño, to name a few. For only a few dollars you can buy more peppers than you will ever know what to do with with.
I know what you can do. Make some hot sauce. You will then likely end up with more hot sauce than you know what to do with, which is why I gave a few of my fire feasting friends a few bottles.
Many varieties of peppers dry well, which means you can keep them throughout the winter and use as needed in your cooking. Habaneros, which happen to be one of the hottest peppers, do not dry so well. So, keep this is mind when buying peppers at the market.
Homemade Habanero Hot Sauce
12 habanero peppers, seeds removed (use gloves to handle)
2 tbsp olive oil
2 cups chopped onions
2 cups chopped carrots
2 large garlic cloves, chopped
1/2 tsp all spice
1/2 tsp ground coriander
1 cup apple cider vinegar
zest of 1 lime
1/2 lime juice
1/4 raw cane sugar
1/2 cup water
sea salt and pepper to taste
Combine the olive oil, onions, carrots and garlic in a frying pan over medium heat and sauté until the onions and carrots soften. Approximately 10 minutes should do it. Be sure not to brown them.
Combine the onions, carrots and garlic in an upright blender with the peppers and all the other ingredients.
Blend until smooth. Taste and adjust seasoning if necessary, adding more water or vinegar to adjust the consistency as well as the flavour.
Allow sauce to cool a little and transfer to clean bottles or jars.
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