Habanero Hot Sauce will light a fire that you'll be loath to extinguish. Yes, the sauce is that good! The habanero peppers add heat to the sauce while the canned peaches temper the flame. Canned peaches. I couldn't believe it either, a hot sauce with canned peaches as an ingredient.
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The other components add depth to the delicious sauce. Once you taste this chili pepper sauce, you'll throw out your store-bought variety and refuse to purchase more, especially when you see how easy habanero pepper sauce is to make.
Before you do anything else
Warning: wear rubber or latex gloves before working with habanero peppers! These peppers are hot! The oil residue in the chili peppers will stay on your hands even after washing them with soap. Honey and I learned the hard way, and it was with the milder Hatch pepper. The habanero pepper is related to the Scotch Bonnet, which is one of the hottest peppers in existence.
Prepare the habanero pepper
Once you wash, stem, seed, if desired, the habanero peppers, put them in a blender. Only then should you remove the gloves. Toss the gloves in the trash. Trust me; it's easier than trying to get all of the habanero oil off the gloves.
The rest of the habanero hot sauce recipe comes together quickly. You then pour the can of sliced peaches in with the habanero peppers. Next, you add the molasses, brown sugar, white vinegar, garlic cloves, salt, pepper, and spices.
Blend the habanero pepper and rest of ingredients
In the blender, mix all of the ingredients until they liquefy. The sauce should be smooth. Pour the habanero pepper sauce into a deep saucepan and over medium-high heat bring the sauce to a boil. Lower the heat so that the sauce continues to simmer for ten minutes.
Pour the habanero hot sauce into clean jars
Once the habanero sauce cools, you pour into clean 5 ounce jars and refrigerate overnight before using. Store in the refrigerator.
FAQs
Our homemade habañero hot sauce is made with the hot peppers, vinegar, seasonings, and canned peaches. The peaches is the perfect foil for the spicy hot peppers.
Using the Scoville Heat units, the habañero pepper is 100 times hotter than the jalapeno. The habanero rates at 350,000 Scoville Heat Units (SHU) and the jalapeño at 3,500 SHU.
Here are some ideas on what you can do with a large harvest of habañero peppers:
1. Freeze them. This is the simplest way to preserve them. We even put them in a food processor and freeze them in an ice cube tray.
2. Pickle the hot peppers.
3. Dehydrate them.
4. Chili paste.
5. Habanero hot sauce.
6. Habanero salsa
7. Hot pepper flakes
The first thing you'll notice when you taste the habanero hot sauce is the heat. But the spiciness is slightly tempered by a sweet, fruity flavor of the peaches. Habaneros have a subtle smoky taste, too. The sauce is delicious on anything you like to add bit of spice to.
Chiacchierata (Italian chat)
Habanero pepper sauce is a very popular hot sauce in our family. In fact, our oldest grandson liked it so much; he took it to school so he could let his friends have a taste. We asked him what he put it on; he said tacos. Our son, Jason, let some co-workers take a taste. They're waiting for this recipe. 🙂
We hope you'll sign on to our weekly newsletter and see what we're cooking. Now that cooler weather is here, we turn up the burners.
Next time try making homemade chipotles in adobo sauce. Smoke those jalapenos and make the best adobo sauce you'll ever tase.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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These hot sauce bottles are really handy to have. And along with the bottles we also use a small funnel to fill the bottles. It's really easy to make the hot sauce and once you start sharing. We're warning you that your family and friends will beg you for more.
What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
Light My Fire Habañero Hot Sauce
This pepper sauce is the perfect combination of hot, sweet, spice and everything you want in your hot sauce. This makes a perfect gift for all your heat-loving friends and family.
If you like spicy sauces, try out our Cilantro Jalapeño sauce. You'll want to dunk everything in it.
If you like this recipe please consider giving it a five-star rating. It helps others decide whether to try the recipe.
📖 Recipe
Light My Fire Flaming Habanero Hot Sauce Recipe
Ingredients
- 12 habanero peppers seeded, if desired. (our peppers didn't have many seeds so we left them as is)
- 15.5 oz. 15.5 ounce can sliced peaches in light syrup
- ½ cup light brown sugar
- ¼ cup dark molasses
- 2 tablespoon Dijon mustard
- 3 peeled garlic cloves
- ¼ teaspoon liquid smoke
- 1 cup distilled white vinegar
- 2 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Instructions
- Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
- Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
- Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
- Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.
Notes
2. Ladle the hot sauce into the hot jars leaving ½ inch headspace. Stir to remove the air bubbles, wipe the rim to make sure there isn't anything on it, center the lid on the jar and screw the band down until tight. DON'T over tighten -- the air needs to escape.
3. Place the jars in the canner making sure the jars are covered with water by at least one inch.
4. Bring the water to a boil. Cover and process for 10 minutes if you're at 0-1000 altitude,15 minutes for 1001-6000 feet altitude, and 20 minutes above 6000 feet altitude.
5. Turn off heat; remove lid and let cool for 10 minutes before removing.
6. Cool undisturbed for 24 hours then check seals. If a jar doesn't seal, just keep in the fridge and use it first. The rest store in a cool place for up to a year.
Nutrition
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