Let’s be honest. Homemade condiments just taste better: whether it’s ketchup, mayonnaise, or even hot sauce. Right now we’re focusing on the last of these. Having a good hot sauce on hand helps so many dishes shine, whether it’s that perfect topping for a burger, or adding a few dashes to your dinner for just a little extra kick.
To make a good, complex hot sauce, use a variety of peppers, and feel free to experiment a little. Toast some on the stove for a little different flavor, or just use them plain. Some peppers will of course be hotter than others, and even at the same heat, the flavor can be a little different. All you need to make a hot sauce is peppers, kosher salt, and white vinegar. Let the mixture ferment in a jar for a few days, then strain and refrigerate. Today’s recipe, though, is a little different. Keep reading to find out how to get started…
Homemade Hot Sauce Recipe
(makes about 16 oz.)
- 2 stemmed, seeded, and diced jalapeno peppers
- 1 stemmed, seeded, and diced habanero peppers
- 4 cloves garlic
- 1 1/2 carrot peeled
- 1/4 cup diced white onion
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups distilled white vinegar
- 2 tablespoons sugar
- water from boiling carrot (used to reach desired consistency
- Peel the carrot and put in a pot with heavily salted water, 2 garlic cloves, and onion. Boil until the carrot is very soft and can be broken apart with fork. Let cool completely, save the water.
- Heat the oil in a large saucepan over medium-high heat and add the peppers and the remaining 2 garlic cloves. Cook and stir for about 2-3 minutes.
- Add all the ingredients (except the carrot water for now) to a food processor and blend for a minute to combine. Taste and either add seeds for more heat, or sugar to tone down.
- Blend for another 5-7 minutes, adding more carrot water and/or vinegar to thin as needed. Keep blending until consistency is smooth and silky.
- Store in glass jar for up to a month.
Adapted from Honest Fare