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Garlic-Habanero Hot Sauce Recipe
A spicy habanero hot sauce recipe made with fiery roasted habanero peppers and plenty of garlic, ideal for spicing up your favorite foods.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 64
Calories: 11 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6-8 habanero peppers stemmed and halved
- 2 tablespoons olive oil
- 1 cup water
- 4 cups white vinegar
- 20 garlic cloves peeled and coarsely chopped
- 1 onion chopped
- 1 tablespoon sugar or to taste
- 3 teaspoons Worcestershire sauce
- ½ cup lime juice
- 1 teaspoon ground cumin
- 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.
Cup of Yum
Notes
- Should keep about a month.
- Heat Factor: Hot.
- Try Yellow Scorpion peppers for this recipe if you're looking for some REAL heat.
Nutrition Information
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%)
Nutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 11
% 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.