Homemade Hot Sauce

Name: Homemade Hot Sauce
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 5 half-pints
Cuisine: North America, Mexican
Ingredients: 20 habanero peppers (4-1/2 ounces); 5 serrano peppers (2-1/2 ounces); 15 dried arbol chiles; 2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered; 1 large sweet onion (15 ounces), cut into 8 wedges; 8 garlic cloves, halved; 1 cup water; 3/4 cup white vinegar (minimum 5% acetic acid); 1/2 cup fresh lime juice; 3 teaspoons salt; 1 teaspoon coarsely ground pepper

Total Time Prep: 45 min. Process: 10 min.

Yield 5 half-pints

Test Kitchen Approved

Make your own hot sauce at home with this spicy recipe. Habanero and serrano peppers provide bold heat that's balanced by the sweetness of carrots and onions. We'll also show you how to can hot sauce for long-lasting flavor.

Ingredients

20 habanero peppers (4-1/2 ounces)
5 serrano peppers (2-1/2 ounces)
15 dried arbol chiles
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into 8 wedges
8 garlic cloves, halved
1 cup water
3/4 cup white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper

Directions

Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain.
Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil.
Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

Recipe Creator