Prep 15 mins
Cook 15 mins
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
- 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
- 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.
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.
I love this hot sauce! I didn't even bother to strain it after simmering...I just blended it really well and added a little more vinegar (apple cider vinegar) to thin it out. It turned out great!