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Hot sauce recipe inspired by many others, but unique. Very simple ingredients and easy to make. Has great heat with legs (the heat lasts), good pepper flavor, and the sweet balances the heat. I used salt substitute (66% KCl, 33% NaCl) for low-sodium diet. Servings below are in tablespoons.
Ingredients
- 10 habanero peppers, stemmed and seeded
- 4 jalapeno peppers, stemmed and seeded
- 4 Fresno chile peppers, stemmed and seeded
- 1 cup water
- 1 cup white vinegar
- ¼ cup chopped sweet onion
- ¼ cup brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon liquid smoke flavoring
- salt to taste
Directions
Step 1
Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
Cook’s Notes:
Be sure to use eye protection and nitrile or powderless latex gloves while resisting the urge to scratch or wipe your face when preparing habaneros. Throw 'habanero' gloves in the trash when finished and wash hands thoroughly.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 8 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium1mg | 0% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein0g | |
| Vitamin C7mg | 33% |
| Calcium2mg | 0% |
| Iron0mg | 1% |
| Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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