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.
Ingredients
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 teaspoon salt
- ¼ teaspoon sugar
Sriracha
- 20-25 jalapeno peppers mix of green/red, stemmed, seeded and roughly chopped
- 3 garlic cloves peeled and smashed
- ⅓ cup apple cider vinegar
- 3 tablespoon tomato paste
- 3 tablespoon honey
- 2 tablespoon fish sauce
- 1-½ teaspoon salt
Instructions
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.)
- Keep refrigerated!
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).
- Keep refrigerated!