WARNING! This seriously Fiery Habanero Hot Sauce is not for the faint hearted! Get past the heat though & you will find that it has a depth of flavour that a lot of hot sauces don't. It has plenty of zing, a bit of tang & hints of sweet red pepper & maple. Are you brave enough?
1teaspoonoil, any neutral tasting oil (use a tiny drop of water instead to keep the recipe oil-free)
6habanero peppers (mine were about walnut in shell kind of size)
2large red bell peppers
120mls / ½cupdistilled white vinegar
½medium onion chopped roughly
2fat cloves of garlic chopped roughly
180mls / ¾cupwater
Remove the seeds from the bell peppers and chop into chunks.
Cut the habeneros in half and remove the seeds
Over a medium heat warm a pan 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 habeneros and garlic and sauté for a little while longer until soft and slightly caramelized. Make sure you have a window or door open and an extractor fan on if you have one, 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.
Add the remaining ingredients to the blender, adding just enough water to get it to the thickness you like. everyone likes their hot sauce different thicknesses so add enough to suit you. It's best to do it gradually though and blend in between so you don't accidentally add too much.
Blend until completely smooth.
If you do not have a high powered blender you may find some pieces of pepper skin floating about. If these bother you then just strain the sauce through a sieve.
Decant into bottles or jars and store in the fridge. I didn't bother sterilizing my jars/bottles as I know I use my hot sauce quite quickly. If you want it to keep for a long time then it would probably be wise to sterilize your jars first. It should then keep well for a few months.
The amount of water you add is totally up to you. More water and you will get a thinner sauce, less water and your sauce will be thicker. If you add the amount of water exactly as specified the sauce will be quite thin, like Frank's Hot Sauce kind of thickness.