Habanero Hot Sauce Recipe
This habanero hot sauce recipe is the perfect mix of fire and flavor with Caribbean red habaneros, carrot, shallot, garlic, and a blend of spices.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: hot sauce
Cuisine: American
Keyword: habanero, hot sauce
Servings: 48 teaspoons
Calories: 3kcal
- 3.5 ounces chopped habanero peppers seeds/innards included
- 1 ounce chopped carrot
- 1 ounce chopped garlic
- .5 ounce chopped shallot
- 1 cup distilled white vinegar
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Add all of the ingredients to a small pot and bring to a boil.
Reduce heat and simmer, covered, for 10 minutes, or until all of the ingredients are softened.
Transfer to a blender or food processor and blend until smooth.
Taste and adjust for salt and spices. For a thinner consistency, add water 1 tablespoon at a time and process to your desired thickness.
Bottle and serve.
Makes about 1 cup hot sauce.
You can use this hot sauce right away, but it is better after a day or 2 to let the flavors mingle.
Heat Factor: Medium-Hot. You can up the heat factor with more habaneros or hotter peppers. Reduce the heat to medium heat by replacing some of the habaneros with milder peppers.
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 13mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.05mg