Nemas Gardens Homemade Hot Sauce

This recipe provides a foundational method that works beautifully with fiery habaneros or any chili pepper of your choice. By following these simple steps, you can create a versatile sauce perfect for spicing up everything from eggs to tacos. We've also included a fun step-by-step graphic at the bottom for you to follow along!

Ingredients

​

This is a versatile base recipe. Feel free to add fruits like mango or pineapple, or spices like cumin and smoked paprika to make it your own.

• Peppers: 1/2 pound (about 225g) of fresh chili peppers (e.g., habaneros, jalapeños, serranos, or a mix).

• Aromatics: 1 small onion, roughly chopped.

• Garlic: 3-4 cloves, peeled and smashed.

• Vinegar: 1 cup (240ml) of distilled white vinegar or apple cider vinegar.

• Carrot (Optional): 1 medium carrot, chopped. This adds natural sweetness and color.

• Salt: 1 teaspoon of kosher or sea salt (adjust to taste).

• Water: 1/2 cup (120ml), or more for a thinner consistency.

• Oil: 1 tablespoon of a neutral oil like vegetable or canola oil.

Equipment

​

• Disposable gloves

• Knife and cutting board

• A medium saucepan or pot

• A blender

• A fine-mesh sieve or cheesecloth (optional, for a smoother sauce)

• A funnel

• Sterilized glass bottles or jars with lids for storage

Safety First!

​

Chili peppers, especially habaneros, contain potent oils (capsaicin) that can cause significant irritation to your skin, eyes, and respiratory system.

• Wear Gloves: Always wear rubber or nitrile gloves when handling hot peppers.

• Ensure Good Ventilation: Open a window and turn on your kitchen's exhaust fan, especially during the cooking stage.

• Avoid Touching Your Face: Be mindful not to touch your eyes, nose, or any other sensitive areas.

• Wash Thoroughly: After you're done, wash your hands, cutting board, knife, and all equipment with hot, soapy water.

Step-by-Step Instructions

​

Step 1: Prepare the peppers and Vegetables

Put on your gloves. Wash the peppers and carrots thoroughly. Remove the stems from the peppers. For less heat, you can slice the peppers in half and scrape out the seeds and white pith. For maximum heat, leave them in. Roughly chop the peppers, onion, and carrot.

Step 2: Sauté the Aromatics 

Heat the oil in your saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it begins to soften. Add the smashed garlic and cook for another minute until fragrant.

Step 3: Cook the Peppers 

Add the chopped peppers and carrots (if using) to the pot. Stir and cook for about 5 minutes, allowing them to soften slightly.

Step 4: Simmer the Mixture 

Pour in the vinegar and water, and add the salt. Stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The vegetables should be very tender.

Step 5: Cool Slightly 

Remove the saucepan from the heat and let it cool for at least 10-15 minutes. Do not put a boiling hot mixture into a blender, as the steam can build pressure and cause the lid to blow off, creating a dangerous mess.

Step 6: Blend the Sauce 

Carefully transfer the cooled mixture to your blender. Secure the lid firmly. Start blending on the lowest speed and gradually increase to high. Blend for 1-2 minutes, or until the sauce is as smooth as you like. Be cautious of any steam escaping the blender lid.

Step 7: Strain (Optional) 

For a silky-smooth, commercial-style hot sauce, place a fine-mesh sieve over a bowl and pour the blended sauce through it. Use the back of a spoon or a spatula to press all the liquid out, leaving the pulp and seeds behind. If you prefer a more rustic, thicker sauce, you can skip this step.

Step 8: Final Taste and Bottling 

Taste your sauce. If needed, you can blend in more salt, a pinch of sugar to balance the heat, or a squeeze of lime juice for brightness. Using a funnel, carefully pour the finished hot sauce into your sterilized glass bottles or jars.

Step 9: Storage 

Seal the bottles and store them in the refrigerator. The hot sauce will be good to eat right away, but the flavors will meld and become even better after a day or two. Thanks to the vinegar, it should last for several months in the refrigerator. Enjoy!