Go Back Email Link
Print Recipe
No ratings yet

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
Course: Appetizer
Cuisine: American
Keyword: hot sauce
Author: Tina, Just Putzing Around the Kitchen


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.)
  • 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!