DIY Hot Sauce (Habanero and Sriracha)
What to do with a crop of spicy peppers? Hot sauce seemed like the way to go – I couldn’t think of any other use for them, and there were so many peppers to deal with that I figured I’d share the wealth. It is almost holiday season after all.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Habanero Hot Sauce
- 12 orange habanero chiles stems removed
- ½ cup roughly chopped carrot
- ½ cup chopped onion
- 5 garlic cloves unpeeled
- 1 cup apple cider vinegar
- 1 cup water
- 2 tsp salt
- ¼ tsp sugar
- 20-25 jalapeno peppers mix of green/red, stemmed, seeded and roughly chopped
- 3 garlic cloves peeled and smashed
- 1/3 cup apple cider vinegar
- 3 TBSP tomato paste
- 3 TBSP honey
- 2 TBSP fish sauce
- 1-½ tsp salt
To make your habanero hot sauce:
In a dry pan at medium heat, roast your garlic, turning occasionally to toast and blacken on all sides.
In a medium saucepan, add the carrot, onion, habanero, vinegar and water and bring to a simmer.
Cook for 10-20 minutes until the carrots are tender.
Put everything into a blender, including the (peeled) garlic, salt, and sugar. Blend until very very smooth.
Feel free to strain the sauce to get out the thickest pulp and the seeds. Adjust with water to your desired consistency. Allow mixture to cool.
Pour hot sauce into jars, and seal. (I poured mine into 5oz hot sauce bottles. I got 2 full bottles and a partially filled third bottle.)
To make your sriracha:
Place all the ingredients in a blender (or food processor), purée until very smooth (there should be no visible bits or chunks).
Pour the pureed mixture into a medium saucepan and bring to a boil over medium-high heat.
As soon as it starts boiling, reduce the heat to low so that it is just barely simmering.
Cook for 30 to 35 minutes, stirring every now and then. The sauce will thicken and the foam will subside as it cooks.
Once cooked, take your pot off the heat and allow to cool slightly.
Transfer the sauce to jars or bottles (I just barely filled two 5oz bottles).