Habanero Hot Sauce
Consider yourself warned! This is a massively fiery Habanero Hot Sauce! All you need is a drop or two to amp up your favorite dish, with a special nod to Fish Tacos. Yum! (Note: instructions not meant for canning or long term preserving.)
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 habanero peppers
- 3/4 cup peach
- 1/4 cup pineapple
- 1 small onion
- 2 garlic cloves
- 1" piece of ginger
- 3/4 cup white vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- dash of cumin (optional)
- dash of agave or honey (optional)
- olive oil
Instructions
- 1
Give the habaneros a good rinse and de-stem them. Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional. Use caution (or gloves) when handling habanero peppers.
- 2
Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil. It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
- 3
Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.
- 4
Add mixture to a blender or food processor and combine well.
- 5
Take a taste. It will be plenty hot so consider yourself warned! You can add dashes of agave or honey to sweeten it up and temper the heat if you want.
- 6
Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.