This Habanero Jalapeño Hot Sauce Recipe is ready in 30 minutes + perfect to drizzle on a taco, veggie burger, burrito, just about anything! I love making my own hot sauce. I know exactly what is in the bottle AND it is the perfect way to use up extra garden peppers!
Tara’s Tips for Perfect Habanero Jalapeño Hot Sauce:
- This is spicy! If you do not like spice, this is not the hot sauce for you!
- Roasting habanero peppers is easy! Be sure to coat each pepper with avocado oil or spray, place them on aluminum foil, roast in a 450 degree oven for 15 minutes, flip each pepper over halfway through cooking, that’s it, easy!
- Do not overcook the jalapeños and onions! This changes the taste. Keep the heat low enough and stir intermittently in order to prevent browning.
- After the first 10 minutes of cooking the jalapeños + onions + garlic with a little oil + salt, add the water. Then, lower the heat + set a timer for another 10 minutes + let the pepper + onion mixture simmer. Before blending, be sure to let the mixture cool down.
- If you do not have a high powered blender (Vitamix) then you will need to strain this hot sauce or pour it through a cheese cloth.
- I like to put this into hot sauce bottles. If you do this, be sure you boil the bottles or wash them thoroughly. You could also store your new awesome hot sauce in mason jars.
- FYI: this hot sauce does not always turn out bright orange! There have been times that I made this and it is green! It depends on the robust color of your habanero peppers that determines the color.
- Leftovers can be stored in the refrigerator for 2 weeks or in the freezer for up to 3 months.
What to Eat With Habanero Jalapeño Hot Sauce
- Air Fryer Refried Bean Taquitos
- Tempeh Sweet Potato Tacos
- One Pot Vegan Taco Cauliflower Rice
- Pumpkin Black Bean Tacos
- Easy Black Bean Oat Burger
- Healthy Homemade Falafel (Baked not Fried!)
Habanero Jalapeño Hot Sauce Recipe
August 24, 2022
: 4 bottles
This Habanero Jalapeño Hot Sauce Recipe is perfect to drizzle on a taco, veggie burger, burrito, or just about anything!
Ingredients
- 10 jalapeño peppers
- 4 cloves garlic
- 2 onions
- 1 tsp salt
- 2 tsp avocado oil
- 5 habanero peppers
- avocado oil spray
- 1 1/2 cups water
- 1/2 cup plus 1 tbsp vinegar
- 1 tsp coconut palm sugar
Directions
- Step 1 Remove stems from habanero peppers, spray or drizzle with avocado oil, make sure the entire surface of each pepper is coated with oil.
- Step 2 Place habanero peppers on aluminum foil, roast in a 450 degree oven for 15 minutes or until skin is brown + bubbly.
- Step 3 While habanero peppers roast, remove stems from jalapeño peppers + cut in half lengthwise. Remove peels from onions + cut into halves. Remove skin from garlic cloves.
- Step 4 Heat oil in a skillet over medium heat, once hot add jalapeño peppers, onion, and garlic. Give everything a gentle stir to coat with the oil, sprinkle with salt, mix again.
- Step 5 Cook over medium heat for 10 minutes, stirring occasionally. Do not let brown or burn. Add water (one tablespoon at a time) as needed to prevent sticking or burning.
- Step 6 After 10 minutes, lower heat to low, add in the water, cook 10 more minutes.
- Step 7 Meanwhile, remove habanero peppers from oven, set aside, allow to cool.
- Step 8 Next, remove skillet from heat, allow to cool. Once cool, transfer to blender, add in the habanero peppers, vinegar, and coconut palm sugar.
- Step 9 Blend on high until completely smooth. If not smooth enough, strain through a fine mesh strainer or cheese cloth.
- Step 10 Transfer to containers of choice. If using hot sauce bottles be sure they have been cleaned thoroughly or boiled. Store in refrigerator for up to 2 weeks.
⭐Did you make this Habanero Jalapeño Hot Sauce Recipe? Love it? Leave a comment + a rating below!
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