Honey Habanero Hot sauce
8 Habanero Peppers
3 Hungarian Wax Peppers
1 Medium Onion
1 Head of Garlic
1/2 cup Brown Sugar
3/4 cup apple cider vinegar
1/8 cup molasses
Honey to taste
Dash of salt
Vinyl food service gloves
About 16 oz of delicious hot sauce, give or take. It depends on how big your peppers are.
- Roast the peppers, onion, carrot and garlic. I built a small fire on my charcoal grill and roasted them over coals. You could also do it in the oven. Roast until veggies are soft and skin is slightly brown. Let veggies cool. (Not completely, but enough that you can tolerate handling them). And now, the gratuitous pictures of roasting veggies because they're pretty.
|See? I told you they were pretty!|
- This next step is extremely important. DO NOT skip this step. Put on vinyl food service gloves. I promise you will regret it if you don't. When handling habaneros (or any hot pepper for that matter) the oils will get on your hands. And they will not come off, no matter how much you wash, scrub, beg, bargain, or soak. And eventually you will do something that is ordinarily harmless like rub your eye or scratch your nose, or if you're a guy....well.....you get the point. And it will hurt. Trust me - I speak from experience.
- Now that your GLOVES ARE ON (I'm serious!), carefully peel the skin off your peppers. You can run them under cold water to help the skin come off. Once the skin is peeled off, just kind of tear the pepper open and run the pepper under water, running your (GLOVED!) finger over the inside to remove the seeds. Put the skinned and seeded peppers in your blender. I also skinned my carrots (just took the brown outside off. Really I just cut them in half and scraped out the soft inside), my onion (again, just took off the outside layer), and garlic and put in blender with the peppers. Add the rest of the ingredients and puree for about 5 minutes. You want to make sure this is a liquid.
- Transfer the mixture to a sauce pan and bring to a boil on medium to medium high heat, stirring constantly. Remember, there is sugar in this. You don't want to accidentally make habanero hard candy. As soon as it starts boiling, turn it on low and simmer, stirring often, for about 45 minutes to an hour. The color will change a bit as it cooks, so don't be alarmed.
And that's it. No, seriously. That is really it. Now, you can store it one of two ways. You can put it in the fridge in a container or jar if you are planning on using it within the next couple weeks. You can also can it, which is what I did. I used 4 oz canning jars and processed in a boiling water bath, covered for 10 minutes. I got 4 4oz jars of the stuff. My result looked like this:
|Come on....say it with me! "Ooooh! Aaaaaah!" You know you want to....|