Alibi V.28 No.9 • Feb 28-March 6, 2019 

Dining In

Essential Habañero Hot Sauce

A chile pepper concoction for you to make at home

Careful when you’re handling those chiles. Gloves are recommended.
Careful when you’re handling those chiles. Gloves are recommended.

Dave Dewitt, the founder of the Fiery Foods Show, also happens to be a talented cook himself—he has more than a few cookbooks to his name, including 1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make Recipes from Around the Globe. He was kind enough to share one of his many hot sauce recipes with Alibi readers, which he rates as “very hot” on the heat scale. If you’re feeling crafty (and brave), try this one at home.

Note: After you blend the peppers, it’s a good idea to open that blender lid outside or in a well-ventilated area. Definitely don’t open it like, right in front of your face. Trust us on this one.

Essential Habañero Hot Sauce

“This is the latest recipe in the never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habañeros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habañeros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath. Or you can keep it in the refrigerator.” - Dave Dewitt

About 3 cups

Ingredients:

1 1/2 cups chopped carrots
1 onion, chopped
1 1/2 cups white vinegar
1/4 cup lime juice
3 cloves garlic, minced
2 teaspoons salt
10 to 12 habañero chiles, seeds and stems removed, chopped

Instructions:

Combine all the ingredients except for the habañeros in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Turn off the heat and add the chopped habañeros.

Place the mixture in a blender or food processor and purée until smooth. Strain for a smoother sauce, if desired. Add water to adjust the sauce to your desired consistency.

Pour in sterilized jars and process in a water bath, if you want to jar the sauce and keep it in the pantry. Otherwise, put the jars in the fridge and eat within a month or so.

Heat Scale: Very hot