Here’s a simple habanero hot sauce that is flavorful and ridiculously hot. My husband is brave enough to use this on tacos, but I cautiously use it in chilis and soups.
I picked up this super fun assortment of hot habanero peppers on a recent trip through North Carolina. This vendor had peppers of every variety and they even had a chart showing how hot certain peppers were. I selected my peppers based on their scary names like “Long-Tail Scorpion”.
Here are the names of the peppers I used, so you can imagine just how fiery ripping hot my sauce came out to be! Although my sauce packed a TON of heat, it doesn’t overpower of the food that it’s going on.
Moraga Satan red
Big black habanero
Orange long-tail scorpions.
Trinidad scorpion chocolate cappuccino
Yellow devil’s tongue
Scotch-Brain strain yellow
Devil Hot Sauce Recipe
Makes at least two bottles of hot sauce. You may increase the vinegar and water if you want to thin the sauce out.
- 15-20 habanero peppers, stemmed and seeded (or to your desired heat level)
- 1 1/2 cup white vinegar
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 250 ml clear glass bottles by SKS Bottle & Packaging
BEFORE YOU START
When dealing with spicy peppers, you must take care not to get the capsaicin on you. The “hot” in hot peppers is due to capsaicin (C18h27nO3), a colorless, odorless oil-like compound found in the fruit of a plant that is a close relative of the tomato. Capsaicin is primarily found in the membrane that holds the seeds.
Habaneros are one of the hottest peppers in the world, and their capsaicin can cause a painful burning sensation on the skin. Wearing gloves helps to protect my hands from the capsaicin and prevents me from getting a hot pepper burn.
Even if you are careful not to touch your eyes or other sensitive areas after handling habaneros, the capsaicin can still be absorbed through your skin and cause a reaction. It is best to err on the side of caution and always wear gloves when handling hot peppers.
Here are some other tips for handling hot peppers safely:
- Wash your hands thoroughly with soap and water before and after handling hot peppers.
- Avoid touching your eyes, nose, mouth, or other sensitive areas after handling hot peppers.
- If you do get hot pepper juice on your skin, wash it off immediately with soap and water.
- Do not wear contact lenses while handling hot peppers. Eye protection of some sort is a good idea, even if it’s just a deterrent to not accidentally touch your eyes!
- I actually wore a gas mask because I’m sensitive to the fumes while the sauce cooks.
By following these tips, you can help to prevent a hot pepper burn.
- Combine all of the ingredients in a small saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the peppers are soft.
- Remove from heat and let cool slightly.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Strain the sauce through a fine-mesh sieve to remove any seeds or solids.
- Transfer the sauce to a clean bottle or jar and store in the refrigerator for up to 2 weeks.
Here are some tips for making the perfect habanero hot sauce:
- Use ripe habanero peppers for the best flavor and heat.
- Wear gloves when handling the peppers, as their oils can irritate the skin.
- If you want a milder sauce, remove the seeds and ribs from the peppers.
- You can also add other ingredients to the sauce, such as onions, carrots, or tomatoes.
- Experiment with different ratios of ingredients to find your perfect flavor.