My personal hot sauce recipe made with fiery datil peppers - bold, balanced, and perfect for everyday use. I’ll show you how to make it with habanero or Scotch bonnet chilies, or tone it down with milder sweet peppers.
This recipe is for the hot sauce lovers out there. It's a very simple recipe, quick and easy to make, but profoundly flavorful with a focus on the chilies.
I'm using fiery datil peppers grown in my garden this year, chilies famous to the St. Augustine, Florida, area. They are loved for their combination of spicy heat and fruity flavor, perfect for livening up your dishes.
The sauce is balanced with sweetness and body from carrot, which is commonly used in Caribbean-style hot sauces, along with hints of garlic for a hot sauce you're going to crave.
You'll love the vibrant color, so sunny and golden, as well as the flavor, ready to spice up anything you wish.
Ready to bring a taste of St. Augustine heat to your kitchen? Let’s get cooking.
Ingredients
- Datil Chilies. The datil pepper is a fruity, fiery chili produced mainly in St. Augustine, Florida. Sub in habaneros or Scotch bonnets, which offer similar flavors and heat levels. You can also sub in some of the peppers by weight with yellow bell pepper for a milder version.
- Carrot. Offers body and sweetness.
- Onion. Major flavor builder that enhances the overall taste.
- Fresh Garlic. I love lots of garlic in my hot sauces.
- White Vinegar. For mild, more neutral acidity. Use apple cider vinegar for more fruity tartness.
- Salt. To taste.
Recipe Tips & Notes
- Pepper Options. This recipe works beautifully with datil, Scotch bonnet, or habanero peppers, either solo or in combination. Each brings its own fruity flavor and distinctive burn.
- Adjust the Heat. Datil peppers are fiery, on par with habaneros, so if you want a milder sauce, mix in some sweet or medium-heat peppers like aji amarillo, Hungarian wax, or even jalapeño. Zero heat yellow bell pepper is a great option for body and flavor.
- You might also enjoy my datil pepper sauce recipe made with fiery datil peppers, tomato paste, vinegar and honey, with a few extra spices tossed in for flavor. It's a great variation.
Every batch turns out a little different depending on your peppers. Experiment and find your signature heat!
Serving Suggestions
- Everyday Drizzle. Splash it over tacos, burritos, or breakfast eggs for an instant pop of fiery flavor.
- Awesome with Seafood. Datil and habanero peppers pair perfectly with grilled shrimp, crab cakes, or my favorite fish tacos. A little heat brings out the sweetness of the seafood.
- Wings and Grilled Meats. Brush it onto chicken wings, grilled pork chops, or ribs near the end of cooking for a glossy, spicy glaze.
- Hot Sauce Marinade. Combine a few tablespoons with olive oil, a touch of honey, and lime juice to marinate chicken or shrimp.
Try it drizzled over jerk chicken, blackened salmon, or shrimp tacos for that signature Chili Pepper Madness heat.
Storage
Store this hot sauce in a sealed bottle or container in the refrigerator for several months. Just give it a shake before using. For longer keeping, freeze in small portions.
Because it uses 1/2 cup vinegar, the acidity should be safe for short-term refrigeration, though pH can vary. If you want longer storage or shelf stability, test with a pH meter and be sure it’s below 4.0.
See my post - Does Hot Sauce Need to Be Refrigerated?
That's it, my friends. I hope you enjoy my St. Augustine Heat hot sauce recipe. I'd love to hear what you think in the comments below!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
- Also see - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Hot Sauce Bottles (5 ounces) - I use these like crazy! Perfect for gift giving or home keeping.
- Hot Sauce Bottles (10 ounces) - For larger batches.
- Plastic Squeeze Condiment Bottles with Red Tip Cap (16-ounces)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Jalapeno hot sauce recipe, bright and citrusy, made with fresh jalapenos and lime juice, only 6 ingredients.
- This habanero hot sauce recipe is the perfect mix of fire and flavor.
- Learn how to make tabasco with my homemade tabasco sauce recipe. Fermented and non-fermented versions.
- My mango-habanero hot sauce recipe is the perfect balance of fruity and spicy.
- See all of my Hot Sauce Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
St. Augustine Heat Hot Sauce Recipe
Ingredients
- 7 ounces datil peppers chopped (~ 200 g) (or use habaneros, Scotch bonnets, or a mix - sub in some yellow bell pepper for milder)
- 2.5 ounces carrot peeled and chopped (~ 70 g)
- 2 ounces onion chopped (~ 55 g)
- 0.5 ounces garlic chopped (~ 15 g, about 3-4 cloves)
- 1/2 cup white vinegar or more as needed (~ 120 ml)
- ¼ teaspoon salt or to taste, ~ 1.5 g
Instructions
- Add all of the ingredients to a small pot or saucepan.
- Bring to a boil, then reduce heat, cover and simmer for 10 minutes to soften.
- Cool slightly then transfer to a food processor or blender. Blend until very smooth.
- Taste and adjust for salt. Add water or more vinegar 1-2 tablespoons at a time to thin to your desired consistency, if needed.
Notes
Nutrition Information
Kevin says
Perfect timing for this to pop up. I do a tomato based Datil Sauce that is a favorite, but wanted something new to try as well. I have about 2 gallons of Datil peppers in the freezer, and just picked another quart or two of Datil peppers yesterday because of impending frost. Put the fresh ones in a jar to ferment..... I think I will also get an onion/carrot/garlic ferment going as well and do a fermented version of this. Thanks
Mike Hultquist says
Yes, great timing! I hope you enjoy it, Kevin! I needed a change up as well.
DianaK says
I intend to make this for my grandson’s birthday, not much can be hot enough for him. Thanks, I’ll let you know what he thinks.
Mike Hultquist says
Absolutely! I hope he enjoys it!
Anthony says
i will definately give it a try
Mike Hultquist says
Enjoy, Anthony!