Habanero Pepper Sauce

habanerosI have a pretty awesome garden on my patio thanks to Raphael and the pounds upon pounds of soil he carried up our four flights of stairs last spring. Amongst our tomatoes, eggplant, peas, cucumbers, herbs, and lettuce grows, a habanero pepper plant so active and plentiful I don’t know what to do with all fruits of it’s labor – pun intended.

So over the weekend I decided to make a hot pepper sauce that packs a punch but doesn’t lack the flavor that some hot sauces do. I love habanero sauces— but not when they’re hot for the sake of being hot with little to no flavor otherwise. The carrots and apple cider vinegar paired with the spicy habaneros in my hot sauce add a tangy sweetness that will be sure to rock your palate and knock your socks off at the same time.

Shea’s Habanero Pepper Sauce:

  • 14 habaneros chopped, ribs and seeds removed (leave the ribs in for nuclear spiciness)
  • 1 carrot, diced
  • 1 onion, diced
  • 1/2 cup cider vinegar
  • 1/4 cup lime juice
  • 1 tsp honey
  • 1 tbsp dijon mustard
  • 1 head of roasted garlic – squeezed to extract the garlic cloves

Saute the onion until soft, add the carrots and cover with a bit of water to soften (the water will evaporate). Take the remaining habaneros and add them to the blender with the vinegar, lime juice, honey, mustard, and extracted garlic cloves. Once tender, add the carrot/onion/pepper mixture to the blender and blend. Return to the pan and simmer for five minutes. Use within a week or pack in sterilized bottles for a longer shelf life. Use sparingly and with caution on anything that needs a little kick 🙂