Y’all. It’s no secret that habanero peppers are super hot, but this habanero hot sauce is serious business. It yields a small batch, but a little really goes a long way.
As I’m sure you guys have gathered by now, I’m not much of a recipe follower. I prefer to think of recipes as guidelines, then use what I’ve got on hand and switch things up to suit my preferences.
Usually, this works out quite well. Sometimes, it means an attempt at making Sriracha results in the spiciest hot sauce I’ve ever had. Don’t get me wrong, this hot sauce is delicious, you just can’t slather it on like you can with store bought Sriracha. This sauce has a great flavor, but a little goes a long way.
Normally, I’m pretty generous with hot sauce, but this stuff is serious business. Just 1/4 teaspoon is enough to seriously up the heat in a plate of food. I like things on the hot side, so if you’re more of a medium-spicy type of person, you might try even less to start. You can always add more!
The original recipe that I based this on called for two tablespoons of sugar, which I left out completely. If you want to cut the spice a bit, feel free to add that back in.
Habanero Hot Sauce Recipe
adapted from Food52
- 1 1/2 cups habanero (aka Scotch bonnet) peppers
- 4 cloves of garlic
- 1 teaspoon salt
- 1 cup apple cider vinegar
- Slice the tops off of the peppers, then toss all of the ingredients into the food processor and blend until they’re chunky. Transfer to a jar and let them soak overnight.
- The next morning, pour the contents of your jar into a sauce pan. Bring to a boil and simmer for 5 minutes. Realize that the fumes from the peppers are what’s making you cough and sneeze. Crack a window open.
- Let it cool completely before transferring back to the food processor and blending until it’s smooth.
- Use judiciously.