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Habanero Hot Sauce

A.K.A. Fire in a Bottle

· Our Stories,Supper Stories,Mexican Classics,Frugal Meals

We love hot sauce.

 

Like, a lot.

 

Especially the hubs, who covers EVERYTHING in Tapatio!

 

I'm not a fan of vinegar-y sauces and tend to reach for salsas instead. This sauce is the perfect blend for us because it's part hot sauce, part salsa, and 100% pure heat.

 

It has a nice flavor, but isn't overwhelming in any way. It's balanced and simple, but the heat comes through. If you're looking to simply add heat to a dish without adding a complex flavor as well, this is the sauce for you.

 

It does have a weird ingredient; carrots. Maybe not what you think of when you think of hot sauce, but it does a great job balancing the sauce out. Bonus? Because it's made with onion, tomatoes, carrots *and* chiles, it makes a FANTASTIC soup base.

 

I know it sounds strange, but carrots really aren't that odd of an addition to a habanero hot sauce these days. Call it a food trend if you want, but I'll just call it basic food logic. Balance flavors with other flavors...that's what cooking is. The pungent onion and garlic, spicy peppers and acidic tomatoes and limes are all beautifully balanced by the sweet carrots. It just works! This recipe makes 1 quart. I popped one pint in the fridge, the other in the freezer for later. If I'm going to have to handle habaneros, I want to do enough to not have to do it again for a while. ;)

 

Now that I've piqued your curiosity, let's get cooking!

Habanero Hot Sauce

(Makes 1 quart)

 

Ingredients:

3 Tbsp Oil

1 medium yellow onion, quartered

6 carrots, sliced

6 roma tomatoes, halved and seeded

2 tsp minced garlic

6-8 habanero chiles, roasted and de-stemmed

1 tsp pink himalayan salt (plus more to taste)

Juice of 4 limes

6-8 dashes of Maggi Sauce

Directions:

Put on some rubber or latex gloves before handling the chiles. They will burn your skin! Toss the amount of habaneros you've decided on (6 is HOT, 7 is HOTTER and 8 is FIRE) in a little bit of oil. Put them on a pan and roast at 425* until they begin to char. Remove from oven, remove the stems, and set aside. Carefully remove your gloves and discard. Wash your hands just to be sure none of the residue made it to your skin.

In a stock pot (I used my cast iron dutch oven), preheat the oil over medium heat. Add the onions and carrots, and saute for 10 minutes or until things start to soften.

Add the tomatoes, and saute another 5-10 minutes until tomatoes are beginning to soften and get mushy.

Add the chiles and garlic and saute very briefly, just until the garlic is aromatic. Remove from heat and transfer to a blender. Add lime juice and Maggi Sauce.

Blend until completely pureed, adding water a little at a time to make it a blend-able consistency.

Transfer to a jar and refrigerate for up to a week. Freeze any leftovers.

If you're brave enough to give this sauce a chance, please be sure to let me know! Leave a comment below or connect with me over on Instagram! We'd love to have you join the "Our Supper Stories" Community!

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