Habanero Hot Sauce Recipe
This roasted habanero hot sauce is fiery, smoky, and full of flavor with habaneros, carrots, garlic, onion, and vinegar.
Servings: 28 Tablespoons
Calories: 5kcal
Ingredients
- 12 medium habaneros
- 2 medium sugar rush peach peppers (or 1 mini sweet pepper)
- 3 large garlic cloves (or 6 medium)
- 3 ounces carrot (about 1 medium)
- ½ small white onion
- 1 teaspoon sea salt
- ¾ cup distilled white vinegar
- ¼-⅓ cup water
Instructions
- Preheat oven to 450°F. Roast peppers, onion, unpeeled garlic cloves, and peeled carrot on a foil-lined baking tray. Flip peppers after 5 minutes, then remove after another 5 minutes, for a total of 10 minutes.
- Roast the garlic and onion for another 5 minutes, for a total of 15 minutes. Continue roasting the carrots for 20 minutes total, or until tender and lightly browned.
- Remove the stems from the roasted habaneros by gently pulling them off. Transfer the peppers and remaining roasted vegetables to a blender. Add the salt, vinegar, and water, then blend until smooth. Add more water as needed to reach your desired consistency.
- Pour into flip-top bottles (or squeeze bottles) and store in the refrigerator for up to a month. Discard if the sauce develops an unusual odor, visible mold, bubbling, or other unexpected changes.
Video
Notes
- Always wear gloves when handling spicy peppers.
- Don't over-roast the vegetables. Light charring adds a smoky flavor, but heavily blackened garlic and peppers can make the sauce bitter.
- Keep the seeds for maximum heat. For a slightly milder sauce, remove some seeds and membranes before roasting.
- For a thinner, pourable sauce, add water a little at a time until you reach the desired consistency.
- Keep refrigerated, and use within 1 month. Freeze any extra portions for longer storage.
Nutrition
Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Sodium: 86mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 0.4g
