Homemade Cilantro-Habanero Hot Sauce Recipe
This hot sauce blends the intense heat of habanero peppers with the fresh herbal notes of cilantro and the acidity of vinegar and lemon juice. Garlic enhances the savory depth. The sauce is simmered briefly to meld flavors, then cooled and optionally strained for a smooth, fiery condiment.
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
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 2
% 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.