Way back in November 2017, a blogger I follow, Cast Iron Dan, posted his recipe for this hot sauce. I reblogged it because it looked interesting.
It was the only thing I had ever posted that I had not already made in my own kitchen. I had every intention of making it straight away, but travel plans came up quickly, guests started arriving, Christmas came and went, then came our busy season…and this got put to the WAY BACK burner.
Anyway, I just came from my kitchen, where I made the full recipe! By the time all is blended, you really do end up with 2 pints of hot sauce. I know! 8 oz of habaneros doesn’t really look like that much when its sitting on a scale. But, factor in the other ingredients and yup, its a quart.
Cast Iron Dan will be happy to know that I did, in fact wear rubber gloves, as he recommended and my kitchen was well ventilated, plus, I had the hood fan going.
I had a small spill when blending (best to do it in 2 smaller batches instead of 1 big one!!) and I had already removed my gloves when I wiped it up. Even the small amount that touched my palms is causing a slight tingle. So, be warned. WEAR GLOVES. It does make slicing the habaneros awkward, but much better than the alternative. Click here for an amusing story about that!
The bottom line is that this is a great sauce! The carrots give this a nice sweetness which cuts the heat just a little. My tongue is on fire, but I have already eaten 2 tostadas smeared with this sauce and intend to go back for more. I cant wait to try this on … oh, probably every thing else I cook this week!
The basic recipe is below, but for the full version, follow this link to the original page.
Ingredients (makes approximately 30 oz)
- 8 oz carrots
- 8 oz Habaneros (red savina if you can grow your own)
- 1 head of garlic- roasted on stove
- 1 cup Apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons liquid smoke
- 1/8 teaspoon ground cinnamon
Slice carrots into 1/8″ wheels, place in saucepan with enough water to cover a and cook until tender.
While that is cooking, slice peppers a bout 1/8″ thick.
Once the carrots are tender, add the peppers and the rest of the ingredients and return to a boil and cook for 5 minutes.
Pour entire contents into blender and mix until very smooth.
I’m not sure how long this will keep. My best guess is a couple of weeks if you just pour it into jars, and much longer if you process it as if you were canning.
The other day, I had someone on Facebook ask me what I do with all those peppers that I grow. That’s a good question, so I guess I should share what I make with all of that hot fruit! I make habanero hot sauce! The variety of habaneros that I grew this year are called Red Savina, which are about twice as big and twice as hot as the normal orange habaneros. Some of the peppers this year are over two inches in diameter!
I’ve been making this sauce for 5 years now and every time I think that I should change the recipe – I end up deciding to leave it just the way that it is! It is smoky, sweet, savory, citrussy and very hot… but not too hot! It doesn’t take much, but its a great condiment for tacos, burgers and most everything else. My youngest daughter…
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