Habanero Hot sauce (Orange Death)

Spicy, but not unhinged, and showcases the flavor or habaneros. I call it “Orange Death”.

Ingredients Directions

  • 5 cloves of garlic, unpeeled
  • 1/2 cup peeled carrots, roughly chopped
  • 1/2 cup white onion, roughly chopped
  • 12 habanero chiles, stemmed
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tsp salt
  • 1/2 tsp white sugar

  1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
  2. In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
  3. Pour into a blender jar, add the peeled, roasted garlic, salt, and sugar. Blend until smooth.
  4. Thin with a little additional water if you think your hot sauce is too thick. Add additional salt to taste.

Notes

Sometimes I reduce the vinegar a bit and substitute water. I also remove the seeds from some of the habaneros (but not the veins) to reduce heat a little, and reduce bitterness from the seeds.

I make batch(es) of this in the summer/fall when my habanero plant is going crazy. My last harvest is normally in November.

Original Recipe

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recipes/habanero_hot-sauce.txt · Last modified: 2021/06/19 14:32 (external edit)

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