This recipe is inspired by one from Rick Bayless. I have been making it for years with habaneros that I grow myself. I usually have SO many chilis that I end up making huge batches of this to give away to friends and family.
Habanero Hot Sauce
INGREDIENTS
- 6 garlic cloves
- 1/2 cup peeled chopped carrot (about 1 medium carrot)
- 1/2 cup chopped white or yellow onion (about half of a small onion)
- 12 medium orange or red habanero chiles
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons salt (or more, to taste)
- 1 Tablespoon Honey
INSTRUCTIONS
Optional first step: roast the unpeeled garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel. Otherwise, just peel the garlic and add it to the saucepan in step one.
- In a small or medium saucepan, combine the carrot, onion and habanero chiles with the vinegar and water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
- Add the garlic (if roasted) salt and honey. Using a stick blender, blend until smooth.
- Transfer the mixture to a food mill and pass it through on the finest setting (if your food mill has options). If you don’t have a food mill, you can push it through a strainer.
- Taste and season with additional salt, if you like.
- Pour into jars or bottles and store in the refrigerator.
