Roasted Hatch Pepper and Habanero Homemade Hot Sauce
That’s right, it’s Hatch Pepper Season out here in Texas, and I had to get in on some of the hatch cooking fun.
It’s taco tuesday!!! And what better way to celebrate than with a new homemade hot sauce? Few things are more satisfying than a great homemade sauce, without any scary fillers/preservatives.
This recipe makes a hot sauce I would declare a Medium (to the hot sauce lover’s tongue). Though it can be made mild – or HOT. The sauce is very flavorful and a bit sweet to the first taste, but then a backlash of heat kicks your mouth’s butt. Heat your Sauce with Caution!
- 1 Habanero
- 1 Spicy Hatch Pepper Roasted
- 3 Mild Hatch Peppers Roasted
- 6 Pequin Peppers Crushed (I added this to increase heat – you can add any other Hot Pepper)
- 2 Carrots Boiled
- 1 Shallot, Sauteed
- 1/2 T Coriander
- Salt to taste
- 1.25 C Vinegar (White Distilled)
- 1ish cups Water (add more as needed to thin)
- Half of a Large Vine Ripe Tomato
- For the Peppers, Cut them open and remove the seeds. Reserve any seeds you’d like to add to the hot sauce to make it spicier. Add these slowly in towards the end to ensure you don’t OVER heat your sauce. Lightly brush with EVOO and Roast at 450F until charring on the outside.
- For the Carrots, simply boil them in water for about 5 to 10 minutes, then strain
- Saute the shallot.
- Combine all ingredients into a blender and blend! Add more seeds and water as needed for thickness/heat.
I don’t know the lifespan of this hot sauce, as it has fresh ingredients. I’d imagine with the vinegar/salt you’d have a decent amount of time. However, I can’t imagine this hot sauce not being consumed in a week or two tops…its that good 🙂
Have you seen my Cholula Hot Sauce Recipe?? It’s pretty popular, you should check it out if you haven’t!