How To Make Maple Habanero Hot Sauce…Perfect Balance Between Sweet And Spicy

This sauce is amazing. I made is specifically for these St. Louis Style Ribs. It is also good on chicken wings, eggs and tacos.

Ingredients:

8 habanero peppers, roughly chopped

5 cloves garlic, roughly chopped

1 yellow onion, sliced thin

1 c maple syrup

1/3 to 1/2 c water to adjust consistency

1/2 c apple cider vinegar

1/2 t anise, ground

1/2 t cinnamon

1 t cardamom

1/2 t ground ginger

1 T dried oregano

1/2 t kosher salt

1 t black pepper, ground

1 t tbsp oil

Tools needed:

Small mixing bowl

Cutting board

Sharp knife

Stock pot with lid

Blender

Fine mesh strainer

Medium mixing bowl

Mason jar with lid or hot sauce bottles

Rubber spatula

How to make it:

***Wear rubber gloves when handling hot peppers for safety.

Wash habaneros under cold running water, let air dry on a clean kitchen towel. Cut peppers in half and inspect the inside to make sure non are going bad. I leave the placenta and seeds intact, removal is optional. Rough chop the habaneros.

Place oil into a small stock pot along with the sliced onion. Turn to heat on to medium low to start sweating the onions. Cook the onions for 5-7 minutes or until they turn translucent and start to caramelized slightly. Add the vinegar, garlic and the spices. Cook the onions with the spices and vinegar for an additional 3-5 minutes.

Add the chopped habaneros and water. Simmer the ingredients covered for 5-8 minutes. The peppers will be softened when ready to blend. Once the peppers are soft, add in the maple syrup.

Add the ingredients in the stock pot to a blender, nutri bullet or immersion blender Blend on high until smooth. Strain the sauce through a fine mesh strainer if you desire a smoother sauce.

Keep sauce in the refrigerator in a mason jar or hot sauce bottles. This will keep for 3-4 weeks.

Goes great on some St. Louis Style Ribs, check the recipe out!

Enjoy

Logan