Recipe by Miss Monica
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers. ---from eatingwell.com
Top Review by Bobbi S.
Great flavor, good heat. I tripled the recipe and think I should have not used quite so much vinegar (I used organic apple cider vinegar instead of white vinegar). I'm going to try letting it cook for a while longer to see if it will mellow out the vinegar a bit. Otherwise, the flavor and heat came out perfect. I did use honey instead of sugar.
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 2 chili peppers, diced
- 2 -4 habanero peppers or 2 -4 other small hot chili peppers, stemmed, halved and seeded
- 4 garlic cloves, minced
- 1 lb tomatoes, diced (about 3 cups)
- 1 cup distilled white vinegar
- 2 teaspoons salt
- 1 -3 teaspoon sugar
Directions See How It's Made
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.