Habanero Hot Sauce

Habanero Hot Sauce: Burn, Baby, Burn

Warning: Sauce in photo is spicier than it may appear.
Eater rating: 4.2 / 5  4.2

Here is just a little habanero hot sauce recipe to whet your appetite! The recipe for the mini-crawfish pies may or may not appear in the future, but the hot sauce is good on pretty much anything!

If you know me, you know I’m kind of fanatical about spicy food. I’m pretty sure I’ve never had particularly sensitive Capsaicin receptors in my mouth. When I was about 5 or so years old, my whole family was out in my grandfather’s garden and my dad picked a jalapeno pepper. I can’t remember the exact details, because I was FIVE, but he got me to taste the jalapeno in front of my mom and sister. Of course, knowing they couldn’t handle much spice I played it off like it wasn’t the least bit spicy. Apparently I did a good enough job because they both took a bite of the pepper then ran to the kitchen to find something to cool their mouthes off! Ah, the good times of inflicting spice pain on other people. I still like to do it, although I don’t hide the fact that it’s going to be spicy; I’m mush less cruel now than I was when I was five. 😉

Note: This hot sauce needs to sit in the fridge for about 2 weeks for the flavors to develop so be patient.

A Hot Sauce Recipe, by Amanda
Spicy Habanero Hot Sauce

1 carrot, roughly chopped
2 cloves garlic, peeled
3 dried new mexican chiles, stems and seeds discarded
1 1/2 tsp kosher salt
1 habanero pepper, stem removed
1 cup distilled white vinegar

Place new mexican chiles into a heat-safe bowl. Bring a large pot of water to a boil. Add carrot and garlic to the water and boil for 3 minutes. Remove carrot and garlic then pour the boiling water over dried chiles. Cover bowl with chiles and hot water with plastic wrap. Keep chiles completely submerged in the water for 30 minutes to rehydrate. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender. Add the rest of the ingredients. Blend at high speed until completely smooth. Let age in the fridge for 2 weeks before using. Store for upto 6 months refrigerated.

9 comments so far:

  1. Roger says:

    Alright I am sooo making this one.

  2. rocketboy says:

    remember making the atomic power @ rocket back in the day. 10lbs of habaneros multiple pounds of dried arbols, tomatoes, vinegar..don’t think we ever used carrots though. probably should have. that sH*# could take the paint off a car…

  3. Nicole says:

    I’m gonna give this a try (someday)!

  4. Your habanero sauce looks really good but we would be also very interested in the recipe for your mini-crawfish pies. Hopefully you will post it in the future.

  5. Amanda says:

    Roger and Nicole – I’d love to know how it turns out if you make it!! 🙂

    Pat – I mean Rocketboy – I LOVED the atomic power sauce! mmmm things that can remove paint from cars is exactly the level of spiciness I’m looking for. 😉

    Two Foodies – When I get caught up I might do the crawfish pie recipe… we’ll see! 🙂

  6. Debbie says:

    Oh wow, I love spicy sauces and this sounds right up my alley. For a little more heat though I may leave the seeds in.

  7. chandani says:

    I am so making this for one of my friend who loves hot sauce.

  8. Sarah says:

    ‘Feelin hothothot’! This looks awesome 🙂

  9. Hello i tried this recipe love it !!! I have a tip for all the people out there that love hot sauce but hate the burn . Try using salt on your tongue this will instantly take away the burn .