We are into fall now and for me at least, the production from the garden is winding down. One thing I’ve had a lot of remaining in the garden was habaneros. I was originally thinking about doing some salsa with them, but my tomatoes did not do very well this year and I’m out of them. Therefore, I decided to switch to trying them out as a hot sauce, which is probably a much better option in hindsight. Plus, I had a recipe bookmarked that I’ve been wanting to try out. Here are the ingredients the recipe calls for:
- 5 garlic cloves, unpeeled
- 1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
- 1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
- 12 medium (about 5 ounces) orange habanero chiles, stemmed
- 1 cup apple cider vinegar
- 1 cup water
- About 2 teaspoons Salt
- 1/4 teaspoon Sugar
I had about 20 orange and red habaneros and I just decided to use all of them. Also, I didn’t have any garlic cloves to roast, so I just used minced, jarred garlic. Next, I just used a whole medium onion. Lastly, due to not paying attention, I added way more sugar than the recipe calls for, but it ended up tasting just fine!
Basically boil the carrots, onions, habaneros, apple cider vinegar, and water until the carrots are tender. Then, mix all of the ingredients into a blender and puree them. Finally, jar the habanero hot sauce up for later use. Though the boiling habaneros had me sniffling and coughing periodically, I was pleasantly surprised by the results in the end. The results are very tasty and the heat was tolerable for someone who likes hot things. The extra sugar I’m sure helped mellow the hot sauce out a bit, but don’t get me wrong, it is still hot!
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- Hot, but tasty habanero hot sauce
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- 20 Habaneros from the Garden boiling with the onions, carrots, apple cider vinegar, and water
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