Easy Honey Garlic And Habanero Hot Sauce Recipe

I love this habanero hot sauce! It has a ton of garlic and a ton of heat. I made this sauce with fermented habaneros and fermented honey garlic that adds a depth of flavor like no other hot sauce I’ve tried. To keep this post simple and clean, I have links to each (fermented habaneros, fermented honey garlic) in the ingredient list. This will take a little bit of planning, but it’s all unmanaged time and EASY to do. The ingredient list is short, which is a plus. THIS IS THE BEST HOT SAUCE I’VE EVER HAD!

Ingredients:

1 batch  fermented habanero

1 batch fermented honey garlic, I use about 1/2 c of the honey

1 small yellow sweet onion

1/2 c distilled white vinegar

1 tbsp kosher salt

2 tbsp oil

Tools needed:

Sharp knife

Cutting board

Stock pot

Blender(immersion or high powered)

Fine mesh strainer

Wooden spoon or rubber spatula

Small Ladle

Glass mixing bowl

Jar to store your sauce

How to make it:

Thinly slice onion. Get stock pot out ready by placing 2 tbsp oil, onions and pinch salt in. Place on burner, turn on heat to medium low (3 on the dail) and gently sweat onions until they turn translucent. This takes about 5 minutes. Deglaze pan with vinegar and reduce to 2 tbsp stirring occasionally.

There's 2 options for pureeing the sauce:

Option 1:

Strain out the liquid from your fermented habaneros, reserving the liquid. Add the peppers and 5 cloves of the honey fermented garlic the stock pot. Add enough brine to barely cover the ingredients. Cover with lid, turn up the heat to high and bring up to a boil. Reduce heat to medium low and simmer 10 minutes. Once the 10 minutes is done, kill the heat and puree with an immersion blender. Strain with fine mesh strainer over a glass bowl. Cool slightly and store sauce in a glass jar.

Option 2 (keeps the lactic acid bacteria alive)

Cook the onions as described above, let cool to room temperature. As described above, strain the habaneros reserving the brine.

Add habaneros, cooked onions, honey fermented garlic and half the brine to a high powered blender. Puree on high until smooth, adding more liquid as needed. Strain through a fine mesh strainer for a smooth sauce. Taste sauce and add pinch of salt if needed. Store sauce in glass jar or hot sauce bottles. I keep my sauces in a mason jar with a good sealing lid with a piece of parchment paper under the lid.

If you have a pH meter, check pH of sauce. For a shelf stable sauce, it should be 3.6-3.7. It needs to be less than 4.6 to keep botulism from being created in general. If you ferment the habaneros and the honey garlic properly, your pH shouldn't be an issue. My peppers that I ferment always sit at a pH of around 3.5-3.7. This sauce will keep for a very long time and have had batches of sauces for over 1 year that are still good and taste great, so long as the pH stays below that 4.6.

Enjoy!

Logan