Habanero Hot Sauce

I might have mentioned before that we had a lot of habeneros (and by “a lot” I mean we only planted 2 plants but even 1 of these plants would have given me ten times more than I needed, so with 2 plants you can only image the amount of hot peppers that are going to waste). After making my Red Pepper Flakes I figured how hard could hot sauce be…

There are TONS of different recipes for hot sauce out there (ok, maybe not tons – but at least tons of variations). I decided after careful review that I was going to base my sauce after one that I found on Chow & make it a lightly cooked hot-sauce (I know that cooking lessons the heat a bit and figured it might be more edible that way).

Now here is some interesting information as well as a story for you… 

Remember when I made Red Pepper Flakes & I mentioned that the house felt a little spicy? Well, compared to this process the drying of the flakes smelled like roses and chocolate!!

After about 2 minutes of the peppers being in the boiling water I started to sneeze and didn’t really think anything of it. Then after maybe 5 minutes or so I could not stop sneezing and my nose and eyes were watering and burning. Rich asked me what was wrong and I said it must ‘just be a little spicy from the peppers’. A few minutes later and the coughing can’t stop. Rich comes out of his office and is immediately overtaken with fumes and tells me in a very assertive voice to “get outside and bring the dogs with me because their noses are even more sensitive”. Finally after feeling like I had created war-grade pepper spray that was filling the house, the boil time was over. I brought it outside to set for a while and once the house was clear (a few hours later) I finished the process.

This whole experience just might have scared me off from ever making my own hot sauce again. I even asked a local hot-sauce company their advice on the heat, they said “open windows” and “face masks” and “yeah, you kinda just have to deal with it”.

SO – if after all of this you still decide that the store-bought sauce isn’t good enough and you have the urge to make your own hot sauce, I have some suggestions. They are: use milder peppers, use a no-cook method, be sure to have lots of windows open with fans, or have a face mask ready to protect yourself from this (and let me know if you come up with a better method).

Habanero Hot Sauce

adapted from Chow.com & makes about 16 ounces

  • 15 habanero peppers
  • 4 cayenne peppers
  • 3 carrots (or use mini carrots – total about 1 cup chopped)
  • 4 cloves garlic
  • 2/3 cup orange juice
  • 1/3 cup lime juice
  • 1 teaspoon sea salt

Take the stems off your hot peppers. Throw them with the carrots and garlic in a small pot & cover with water. Boil for about 15 minutes. Let set/cool.  Drain off the liquid then place the peppers with the liquid & salt into a food processor. Process until smooth. Transfer to a container (I used an old Frank’s Hot Sauce container) & let set for a few days before using.

IMPORTANT WARNINGS: Wear gloves when cutting raw peppers, avoid touching your face/eyes during any step of this process, wash your hands well & often

Good Luck & Be Careful

Oh yeah, here are some other great sites I found online for Habanero Recipes (even if I didn’t use most of them): Habanero Recipes Blog, Habanero Madness, Chocolate Habanero Muffins which were tasty, & a recipe for Chocolate Habanero Ice Cream that I never made

And I leave you with this, Today’s Question of the Day… what food have you always wanted to try making but upon making it realized it wasn’t worth the process?

Comments

Habanero Hot Sauce — 4 Comments

  1. Sweet recipe…I have some dried ghost peppers which can be “rehydrated”, so I’m going to use your recipe but instead maybe one or two ghost peppers instead of the habaneros.

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