Habanero Hot Sauce

 

Recipe Name: Habanero Hot Sauce

Story: Rick Bayless is one of my favorite chefs, he makes the best, most authentic mexican food. I also really like hot sauces, but they have to be balanced, not just blow out your taste buds hot. I was skeptical with this recipe, calling for 12 habaneros (one habanero is hot!). But it is easily one of my favorite hot sauces I have ever made.

Years you've been making it: Since 2023

Author / Creator: Rick Bayless, https://www.rickbayless.com/recipe/habanero-hot-sauce-2/

Submitted by: Dustin

Ingredients: 

• 6 garlic cloves, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
• 12 medium (about 5 ounces) fresh orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/2 teaspoon sugar

Directions: 

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cook and peel.
2. In a small saucepan combine the carrot, onion and habaneros with the vinegar and 1 cup of water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar and add the roasted garlic, salt and sugar.  Loosely cover and blend until smooth.  Thin with a little additional water if you think your hot sauce is too thick.  Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you’re ready to add some dazzle to a dish.

Notes: 

I have made this a few times, trying different things, but in the end this recipe as written is excellent. I end up adding a touch more salt (maybe an additional tsp), and more sugar (maybe a full tsp or 1.5 tsp of sugar). The salt and sugar really help bring out the fruitiness of the habanero peppers.

This makes a good amount, maybe 3 cups. It'll last for quite some time in the fridge, probably a couple months or more.