Habanero Hot Sauce
Consider yourself warned! This is a massively fiery Habanero Hot Sauce! All you need is a drop or two to amp up your favorite dish, with a special nod to Fish Tacos. Yum! (Note: instructions not meant for canning or long term preserving.)
- 6 habanero peppers
- 3/4 cup peach
- 1/4 cup pineapple
- 1 small onion
- 2 garlic cloves
- 1" piece of ginger
- 3/4 cup white vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- dash of cumin (optional)
- dash of agave or honey (optional)
- olive oil
Give the habaneros a good rinse and de-stem them. Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional. Use caution (or gloves) when handling habanero peppers.
Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil. It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.
Add mixture to a blender or food processor and combine well.
Take a taste. It will be plenty hot so consider yourself warned! You can add dashes of agave or honey to sweeten it up and temper the heat if you want.
Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.
Use caution (or gloves) if it's your first time using habanero peppers. Be sure not to touch your eyes or nose when handling them. Wash hands (and knife) thoroughly after handling them.
A single cup of fruit seems to be a good ratio for this recipe. I used 3/4 cup peach and 1/4 cup pineapple but feel free to get creative. Here's a recent batch of Mango Habanero Hot Sauce.
Feel free to add a few more chunks of peach or pineapple if it seems like their flavor is being covered up by the heat.
Considering the acidity of the vinegar, it's best to use a non-reactive pan for this recipe, with stainless steel being a good option.
You can optionally strain the hot sauce if you want a thinner, more liquidy version. I usually skip the straining and leave it a bit chunky.