Fiery Habanero Chili Sauce

Hotter than hot sauce this recipe will keep you spicy!

By: Nelle

Some like it hot! And this is a recipe for those. Making this sauce saves on plastic packaging and allows you to control the heat of your hot sauce – you can make it exactly how you like it. 

Step by Step Instructions

Step 1

Here’s a little hot sauce recipe for all you chili fiends.

Finely Chop 1 Red Onion, 2 Red Capsicums (remove seeds) and 8 Habanero chilies (remove seeds, unless you’re clinically insane). Saute Onion and Capsicums in olive oil, once onions are transparent add in Habanero and 4 crushed cloves of garlic, turn the heat up to full and cook for about 60 seconds or until slightly caramelised, make sure you have the fan on for this step otherwise your will start to cry.

A here and add sugar, salt or vinegar to suit your pallet.

Step 2

Add a cup of water, 1/2 a teaspoon of cloves, 1/2 a teaspoon of salt, 1/3 cup of Sushi Vinegar (or any white vinegar if you don’t have sushi vinegar), 2 tablespoons of sugar and a dash of pepper. Mix together on a low heat. Your hot sauce is pretty much done here, although most people like to give it a quick run through the blender to make it nice and smooth before bottling it; you should sample your work


Tip: If you’re cooking this batch up when Small Orange Salad Capsicums are in, swap them in for the Red Capsicums for a slightly sweeter sauce, that still packs a massive punch.

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