This week I made two mason jars worth of habanero hot sauce which will get me through the winter and into next summer. It’s a recipe I modified after a couple of years experimentation.
This recipe makes one mason jar of sauce. This is a very heat intensive sauce and very flavourful. The heat sneaks up and dies off after about 10 seconds. Of course the more you eat the longer the heat. If you find jalapeno peppers too hot then this will be killer hot for you. If you enjoy the heat and flavour and the thought of a tasty habanero sauce gets you drooling then this is for you.
It’s great on fresh baked bread, with chicken, on veggies, in curries, and a dollop in soup will bring it to life.
- 5 cloves of garlic
- 1/2 cup onion
- 1 cup of diced carrots
- 5-6 habanero peppers
- 2 tbsp of olive oil
- 4 fresh squeezed limes (about a 1/4 cup of juice)
- 1 tomato
- salt and coarse black pepper to taste
- Optional 1/4 to 1/2 cup water
- Optional 1/4 cup of vinegar
Dice garlic, onion and carrots and simmer in the oil until soft. Add this with the lime juice, 5-6 habanero peppers and the tomato in a blender, add salt and pepper and vinegar to taste. Blend until smooth . If it’s too thick add some water. If it’s too watery cook it up in a pot until it thickens to preference. That’s it! Store it in sanitized mason jars. You can freeze it for later