Homemade Hot Sauce with Red Savina Habanero Peppers
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Recipe Overview
Overview
Making your own hot sauce is not only a fun kitchen project but also a great way to utilize the bountiful harvest from your garden. In this recipe, the star ingredient is the red Savina habanero pepper, known for its intense heat and fruity flavor. The process begins with picking and weighing the peppers, which is crucial for achieving consistent results in your sauce. The addition of red bell pepper and sweet potato balances the heat, providing a delightful sweetness that complements the fiery habaneros.
As you chop and prepare your ingredients, the aroma of fresh peppers and garlic fills the kitchen, setting the stage for a flavorful blend. Roasting the bell pepper enhances its natural sweetness, while the sweet potato contributes a creamy texture to the sauce. The recipe encourages customization, allowing you to experiment with different spices and vinegar types to create a hot sauce that suits your taste.
Once everything is simmered together, blending the mixture results in a vibrant, thick sauce that can be adjusted to your desired consistency. Whether you prefer a thicker sauce to drizzle over dishes or a thinner one for easy pouring, this recipe provides a solid foundation for your hot sauce adventures. The final product not only adds heat but also a depth of flavor that elevates any meal. Enjoy the process and share your creations with friends and family!
Recipe Details
Steps & Tips
Pick off the ripe red Savina habanero peppers from the plant.
Tip: Use a kitchen scale for consistency in recipes.
Weigh the picked peppers for accurate measurement.
Roughly chop the red Savina habanero peppers.
Remove the stem and chop the red bell pepper.
Tip: Roast bell peppers to enhance their flavor.
Peel the sweet potato and chop it roughly.
Roughly chop the onion.
Roughly chop the garlic.
Tip: Add dried chili powder to fresh hot sauce to enhance flavors.
Add habanero powder and berbere spice to the pot.
Tip: Use flavored vinegar that you enjoy for better results.
Add apple cider vinegar to the pot.
Roast the bell pepper until charred.
Peel the charred skin off the roasted bell pepper.
Combine all ingredients in a pot and bring to a simmer.
Tip: Open windows when cooking with hot peppers to avoid fumes.
Turn off the heat and let the mixture cool.
Tip: Add lemon juice to lower pH and extend shelf life of hot sauce.
Juice half a lemon and add the juice to the mixture.
Tip: Adjust the thickness of hot sauce by adding more vinegar or water.
Transfer the mixture to a blender and process until smooth.
Add water or vinegar to adjust the consistency of the hot sauce.
Taste the hot sauce and adjust flavors as needed.
Transfer the hot sauce into bottles for storage.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Red Savina habanero peppers can reach up to 600,000 Scoville heat units.
- •Roasting bell peppers enhances their sweetness and flavor, making them a great addition to hot sauces.
- •Sweet potatoes can add body and sweetness to hot sauces, similar to carrots.
- •Using a kitchen scale for peppers ensures consistency in recipes.
- •Adding vinegar lowers the pH of hot sauce, helping to preserve it.
