Simple habanero hot sauce recipe

[Metal Mike]

I'm an absolute novice at making hot sauce but this recipe is a huge hit with family and friends.

• 24 habaneros(stemmed)
• 1 cup carrots
• 1 cup onion(I used purple)
• 4 cloves garlic (minced)
• 1/4 cup water
• 1/2 cup lime juice
• 1 cup distilled white vinegar
• 1 TB Morton's hot salt
• 1 TB hotshot pepper (or just regular black)
• 2 TB's veggie oil

I sauteed the carrots, onions, and garlic for a few minutes on medium heat until everything seemed soft, and then I threw all ingredients into my Ninja blender and pureed the heck out of it. I returned it to a saucepan and brought it to a boil and then lit it simmer for a while. What I didn't do was check Ph level, I'm not really 100% sure what purpose it serves, and I didn't sterilize my jars properly. I washed out jars with anti-bacterial dish soap, rinsed them out thoroughly and called it good. I'll be doing it properly from now on!!! Anyway, After it's sat in the fridge for a day or two, I give it a good shake and upon first tasting it, I taste lime...and then immediately after that, heat!!! Not overpowering by any means but definitely not for sissies either. I took some to work and everyone loves it. It's not exactly a smooth sauce, and it's kinda runny, you gotta keep stirring or shaking it but other than that, I think I did a pretty good job, I'll see what I can do about posting pics...

 

[Metal Mike]

Oh yeah, the habbies were orange ones from the local supermarket.

 

[Justaguy]

I personally would drop the veggie oil. I assume the salt and pepper(black) are for taste, so to each their own. here is a link with some great info on bottling
http://www.thehotpepper.com/topic/14991-hot-sauce-making-for-an-uber-newbie/ post#4

 

[Metal Mike]

The veggie oil was just to saute the veggies. I didn't know what else to use.

 

[Justaguy]

should be fine then. With your vinegar and lime juice I would think the pH should be around the right area. boil/simmer for 30 minutes before bottling. Sound simple and good. I have a few half pint mason jars downstairs with a similar simple sauce in them. Every time I open one it seems to be better.