Habanero Sauce

Episode 59



Habanero Hot Sauce

15-20 medium Habaneros
1/2 cup White Vinegar
4 tsp Olive Oil
4 tsp White Sugar
2 cloves Garlic
1/2 tsp Salt

Wash The Peppers.
Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.

Remove Stems and Chop.
Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.

Cook The Peppers In The Oil.
In a medium sauce pan, heat the olive oil on low heat, until it shimmers. Add the chopped peppers and cover. Cook until the peppers are very soft, about 8 minutes.
Note: We recommend wearing a respirator or mask and lab goggles while making super spicy hot sauce. Cooking habaneros releases capsaicin into the air. It doesn’t feel good! At least open windows and get some ventilation.

Add The Garlic.
Add the garlic to the pan and cook until fragrant, about 2 minutes.

Add Vinegar, Sugar and Salt.
Add the remaining ingredients and stir thoroughly. Allow the mixture to come to a soft simmer, cover and cook for an additional 10 minutes on low heat.

Allow to cool.
Remove the mixture from heat and allow to sit, covered, for 10 minutes.

Blend until smooth. Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until it is right.

Pour into bottles or jars.
Carefully distribute the hot sauce into jars or bottles.

Recipe from