Garlic-Habanero Hot Sauce Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
64
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Calories
11 kcal
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Course
Main Course
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Cuisine
American
Garlic-Habanero Hot Sauce Recipe
Description
The recipe begins by roasting habanero peppers in olive oil at high heat until softened and blistered, which tempers their intensity and adds complexity. Separately, garlic, chopped onion, white vinegar, lime juice, sugar, Worcestershire sauce, cumin, and salt are simmered to soften the aromatics and meld flavors. The roasted peppers join the pot briefly before the entire mixture is pureed until smooth using a food processor or immersion blender.
The sauce simmers again after blending to further develop its flavor. The result is a fiery condiment with sharp garlic and habanero notes, fresher lime acidity, and moderate sweetness from sugar. The Worcestershire and cumin provide subtle umami and earthiness. This hot sauce suits applications needing a spicy kick with a balanced acidic brightness.
Transfer the finished sauce to sterilized bottles for storage and use. It keeps for about a month refrigerated. Adjust sugar and vinegar to taste to balance heat and acidity, and consider trying other peppers for varying heat levels.
Ingredients
- 6-8 habanero pepper stemmed and halved
- 2 tablespoons olive oil
- 1 cup water
- 4 cups white vinegar
- 20 garlic peeled and coarsely chopped, cloves
- 1 onion chopped
- 1 tablespoon sugar or to taste
- 3 teaspoons Worcestershire sauce
- ½ cup lime juice
- 1 teaspoon cumin ground
- 1 teaspoon salt
Instructions
- Preheat oven to 425°.
- Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.
- Roast in the oven 15-20 minutes or until soft and skins begin to blister.
- Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.
- Add roasted peppers and simmer about 5 minutes.
- Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.
- Simmer another 5-10 minutes.
- Serve, or strain into sterilized bottles until ready to use.
Notes
- Store hot sauce in sterilized bottles in the refrigerator for up to one month.
- Roasting habanero peppers softens heat and adds subtle smoky flavor before blending.
- Adjust sugar and vinegar quantities to balance heat and acidity according to taste preferences.
- For greater heat, substitute habaneros with hotter peppers such as Yellow Scorpion peppers carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Calories | 11kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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