Did I mention that I have a thing for hot sauces? I delicately stuck my toe in the hot sauce pool when I made Jalapenôs hot sauce three different ways – cold, hot and a combination of hot and cold. After having my neighbours and coworkers try it out and getting good reviews, I decided to try something a little hotter.
If you remember your Scoville Pepper Scale…no? Okay, here is a refresher for you.
Wanting to kick up the heat a notch or two, but not blow my head off (no Ghost Peppers here), I’ve mixed Habanero peppers with the Jalapeños.
I’ve made this several times now and really like this hot sauce. If you want things hotter still, increase the number of Habanero peppers.
Habanero Jalapeños Hot Sauce
What you need:
- 5 Habanero peppers, de-stemmed, roughly chopped (remove most of the seeds) *Be careful, wear gloves, do NOT touch your eyes
- 4 Jalapeño peppers, de-stemmed, roughly chopped (leave seeds in) *Be careful, wear gloves, do NOT touch your eyes
- 3 cloves garlic, roughly chopped
- 1 green onion, (thick white portion only), roughly chopped
- 2 cups white wine vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp cumin
What you need to do:
- Put everything – Habanero peppers, Jalapeño peppers, garlic, onion, vinegar, salt, sugar and cumin in blender
- Blend until finely chopped and mixed
- Pour contents into a non-reactive pot, on medium high and bring to a boil
- When it comes to a boil, turn to low and simmer for 1/2 hour
- Strain, reserve pepper mix (the “gunk”) in strainer
- Pour into small jars
- If you want a smooth tabasco like sauce, use only the strained sauce
- If you want a slightly chunkier hot sauce, add one or two teaspoons of the “gunk” to your jar
- Place any leftover “gunk” in a container and freeze. Save this and use the next time you make chili.
