This is a recipe for a no-salt hot sauce I’ve been making for a while. It’s hot but has a nice flavor. You might want to wear nitrile gloves while handling the habaneros!
Produces about 1½ cups of hot sauce.
Ingredients
- 1½ cups (360 ml) distilled white vinegar
- 10-12 habanero peppers with seeds (chopped roughly)
- 1 small carrot (sliced)
- 1 medium shallot (chopped)
- 4 pitted dates (chopped)
- 5 garlic cloves (sliced)
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp smoked paprika
- ¼ tsp black pepper
Instructions
- Add ingredients to a small sauce pan, cover, and simmer on low for 15 minutes.
- Carefully transfer the mixture to a high speed blender and blend until very smooth.
- Transfer back to the pan and simmer on low, uncovered, until desired thickness is achieved (5-10 minutes). It should be thick but pourable.
- Transfer to a jar and store in the fridge (or freeze).