Quick and easy to make Habanero Hot Sauce. It's hot, spicy, zingy, tangy and well balanced with hints of sweet red pepper & maple. You'll be wanting to drizzle it on everything!
PREP TIME: 10minutes
COOK TIME: 7minutes
TOTAL TIME: 17minutes
Servings: 24x 1 tablespoon servings (1½ cups/360 ml total)
2teaspoonsoil, any neutral tasting oil (use a few drops of water instead to keep the recipe oil-free)
½mediumonion , diced roughly
2largered bell peppers, deseeded and cut into chunks
3large clovesgarlic , chopped roughly
6habanero peppers, tops removed and diced roughly (mine were about walnut in shell size)
½ cup (120ml)distilled white vinegar, or apple cider vinegar
¼teaspoonfine sea salt
¾ cup (180ml)water, approximately. You might not need it all.
Make sure you have a window or door open and an extractor fan on to ventilate your kitchen. When the habaneros start cooking you will get chili pepper fumes which might make you cough a bit or make your eyes smart.Sautéing on a grill outside is an option for a chili pepper fume-free house ;O)
Over a medium heat warm a skillet with the oil ( or a tablespoon of water to keep the recipe oil-free), then sauté the onions and bell peppers for a few minutes until beginning to soften.
Add the habaneros and sauté for a little while longer until soft and slightly caramelized then add the garlic. Turn off the heat and let the garlic cook in the residual heat of the pan.
Turn off the heat and transfer to a blender. Add the vinegar, maple syrup and salt and blend until completely smooth.
Open the blender and check the thickness. Add water to thin as necessary, giving it a quick blend in between each addition. Everyone likes their hot sauce different thicknesses so add enough to suit you.
Blend until completely smooth then decant into bottles or jars and store in the refrigerator.
Tip - Wear gloves or rub some olive/vegetable oil over your hands before handling and cutting the habaneros. Avoid touching your eyes (or anything else) until you have washed your hands thoroughly!Storage - Keep Habanero Hot Sauce in bottles or jars in the refrigerator where it will last for up to 2 months. It can also be frozen for up to 6 months in a freezer-safe container. It might separate when it thaws but this is a purely cosmetic and won’t affect the flavor. Run it through a blender for 20 seconds before use and it will be good to go. I have no experience of canning so don't know if that is possible with this recipe.