Homemade Cilantro-Habanero Hot Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
20
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Calories
2 kcal
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Course
Main Course
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Cuisine
American
Homemade Cilantro-Habanero Hot Sauce Recipe
Description
The Homemade Cilantro-Habanero Hot Sauce begins by preparing habanero peppers, either by softening dehydrated ones in hot water or chopping fresh peppers. These are combined in a food processor with white vinegar, lemon juice, chopped garlic, cilantro, and salt. Processing blends the ingredients into a coarse sauce.
The mixture is then brought to a quick boil with caution against strong fumes produced by the peppers. After reducing heat, it simmers for about 20 minutes to allow flavors to develop and meld. Once removed from heat and cooled, the sauce can be strained for a smoother texture or further blended for uniformity.
This produces approximately 1.5 cups of a hot, tangy sauce with pronounced cilantro flavor and the characteristic intense heat of habaneros. It is suitable for adding a spicy kick to recipes or as a fiery table condiment. The balance between heat, citrus, and herbaceous notes defines this sauce's unique character.
Ingredients
- 30 habanero pepper dehydrated peppers are good, too
- 1 cup white vinegar
- lemon juice lime juice is good, too, juice from 1 lemon
- 1 clove garlic chopped
- 2 tablespoons cilantro add more for a more pronounced cilantro flavor, chopped
- ½ teaspoon salt
Instructions
- If using dehydrated habanero peppers, set them into a bowl of very hot water and let them steep for 30 minutes to soften. If using fresh, stem and chop the habanero peppers. Place them into a food processor.
- Add the remaining ingredients and process until well chopped and combined.
- Add to a pot and bring to a quick boil. Watch out for the fumes!
- Reduce heat and simmer about 20 minutes.
- Remove from heat, cool. At this point, you can strain it through a sieve or toss it back into the food processor for a bit more blending.
- Pour into a bottle and use it all up!
Notes
- The sauce yields about 1.5 cups and is notably hot due to habanero peppers.
- Use caution when boiling as fumes can be intense; ensure good ventilation.
- To adjust texture, strain the sauce after cooling or blend more for smoothness.
- Fresh or dehydrated habaneros can be used; rehydrate dehydrated peppers by steeping in hot water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Calories | 2kcal | 0% |
| Sodium | 58mg | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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