Servings: 16 to 20 tablespoons
Equipment
Ingredients
- 3 large red bell peppers seeds removed and cut into quarters
- 2 habanero slit (wear gloves)
- ½ red onion roughly chopped
- 2 cloves garlic peeled
- ½ cup apple cider vinegar or white vinegar
- ¼ cup water
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼-½ teaspoon salt adjust as per taste
Instructions
- Preheat the oven to 400℉.
- Prepare the vegetables: On a baking sheet, toss the red peppers, habaneros, red onion, and garlic cloves with olive oil. Spread the vegetables in a single layer. Roast the vegetables for 20-25 minutes or until softened, slightly charred, and fragrant. Remove from the oven and let cool slightly.
- Blend: Transfer the roasted vegetables to a blender or food processor. Add the apple cider vinegar, water, cumin, and salt. Blend until smooth, stopping to scrape down the sides as needed. You can leave it slightly chunky for some texture or puree it completely for a smoother consistency.
- Cool and store: Let the sauce cool completely before transferring it to an airtight container or sauce bottles. Store in the refrigerator for up to one month.
Notes
- Roasting the peppers intensifies sweetness and adds a smoky depth to the hot sauce. Don't skip this step!
- Wear gloves when handling habaneros, and avoid touching your face. Start with one pepper and taste as you go – you can always add more heat.
- Removing habanero seeds and membranes significantly reduces the heat, making this a good option for milder palates.
- Roasting garlic with the peppers mellows its pungency. For a bolder garlic kick, add it raw to the blending.
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 976IU | Vitamin C: 42mg | Calcium: 5mg | Iron: 0.2mg
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