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Sauce
Habanero Hot Sauce
30 minutes · vegetarian
A bright habanero hot sauce made with fresh or fermented peppers, apple cider vinegar, salt, and sweet pepper.
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Let’s make it
- Prepare the Habaneros: If using fermented habaneros, drain them before cooking. If using fresh habaneros, cut them in half and remove the stems and seeds.
- Prepare Sweet Pepper: Cut the sweet pepper in half, remove the stem and seeds, and chop into pieces similar in size to the habaneros.
- Cooking: Add the apple cider vinegar to a large pot. If using fermented habaneros, substitute 200ml of vinegar with the same amount of habanero brine for additional flavour. Bring the vinegar and brine, if applicable, to a simmer. Add all peppers and simmer for 10-15 minutes until softened.
- Blending: Transfer the contents of the pot to a blender and blend until smooth. Return the blended mixture to the pot and simmer for an additional 5-10 minutes.
- Sieve the Sauce: Pour the mixture through a sieve into an extra container to remove solid particles. Repeat 2-3 times until smooth. Optional: dry the sieved remains and grind them into chilli powder.
- Final Adjustments: Add more apple cider vinegar if a thinner sauce is desired.
- Cooling and Bottling: Allow the sauce to cool completely, then transfer it into sterile bottles and seal.
- Storage: Store the bottled sauce in a cool, dark place. Refrigerate after opening.
A flexible vinegar hot sauce can use either fresh habaneros or peppers that have already been fermented. If fermented peppers are used, part of the vinegar is replaced with brine from the jar, which carries salt, acidity, and pepper flavor into the finished sauce.
Utensils
- 1 large pot
- Blender
- Sieve
- Extra container for sieved sauce
- Sterile bottles for bottling hot sauce
Recipe
- Prepare the Habaneros:
- Fermented Habaneros: Drain the habaneros before cooking.
- Fresh Habaneros: Cut the habaneros in half, remove the stems and seeds.
- Prepare Sweet Pepper:
- Cut the sweet pepper in half, remove the stem and seeds, and chop into pieces similar in size to the habaneros.
- Cooking:
- Add the apple cider vinegar to a large pot. If using fermented habaneros, substitute 200ml of vinegar with the same amount of brine from the habaneros for additional flavour.
- Bring the vinegar (and brine, if applicable) to a simmer.
- Add all peppers to the pot and simmer for 10-15 minutes until they soften.
- Blending:
- Transfer the contents of the pot to a blender and blend until smooth.
- Return the blended mixture to the pot and simmer for an additional 5-10 minutes.
- Sieve the Sauce:
- Pour the mixture through a sieve into an extra container to remove any solid particles. Repeat this 2-3 times until the sauce is smooth.
- Optional: Dry the sieved remains and grind into chilli powder for additional use.
- Final Adjustments: Adjust the consistency of the hot sauce by adding more apple cider vinegar if a thinner sauce is desired.
- Cooling and Bottling: Allow the sauce to cool completely. Transfer the sauce into sterile bottles and seal.
- Storage: Store the bottled sauce in a cool, dark place. Refrigerate after opening to preserve freshness.
Note
- Handling Peppers: When handling hot peppers like habaneros, wear gloves and avoid touching your face, eyes, or any sensitive areas until you have thoroughly washed your hands.