{"id":81732,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-spicy-hot-sauce\/"},"modified":"2024-09-17T17:24:12","modified_gmt":"2024-09-17T22:24:12","slug":"homemade-spicy-hot-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-spicy-hot-sauce\/","title":{"rendered":"Homemade Hot Sauce"},"content":{"rendered":"
Whether you’re a spice lover or just looking to add a little kick to your dishes, this hot sauce recipe will deliver. Making your own hot sauce at home lets you control the heat level and ingredients. The recipe combines fruity habanero and fiery serrano peppers with the sweet notes of carrots and onions, resulting in a bold and balanced flavor.<\/p>\n
We’ll show you how to make hot sauce and include instructions for canning hot sauce. When properly stored, canned hot sauce can last for up to a year, so you’ll have plenty of time to use homemade hot sauce in your favorite recipes with hot sauce<\/a>.<\/p>\n Cut the habanero and serrano peppers in half, and discard the stems and seeds. In a bowl, combine the arbol chiles and enough boiling water to cover. Let stand, covered, for 10 minutes to soften. Then, drain and discard the water.<\/p>\n Editor’s Tip:\u00a0<\/em>Removing the stems and seeds helps to control the heat level. When handling hot peppers, always wear gloves to protect your skin from the oils, which can cause irritation.<\/p>\n In a well-ventilated area, fill a 6-quart stockpot three-quarters with water. Bring the water to a boil. Add the carrots, onion, and garlic. Return the water to a boil and cook until the vegetables are soft, 20 to 22 minutes. Remove them to a bowl with a slotted spoon.<\/p>\n Add the peppers to the boiling water. Boil for one minute, then drain.<\/p>\n Editor’s Tip: <\/em>This step helps to mellow the raw heat of the peppers, making the sauce more palatable.<\/p>\n Place the water, vinegar, lime juice, salt and pepper in a blender. Add the cooked carrots, onion, garlic and peppers. Cover and process until smooth.<\/p>\n Return the blended sauce to the stockpot and bring it to a boil. Carefully ladle the hot sauce into five hot half-pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary, by adding extra hot sauce. Wipe the rims clean. Center the lids on the jars and screw on the bands until fingertip tight.<\/p>\n Editor’s Tip: <\/em>Canning is an easy process but requires attention to detail. Before you get started, read up on canning 101<\/a> and make sure you’re equipped with all the canning supplies<\/a> you need.<\/p>\n Place the jars into a canner filled with simmering water, ensuring that the jars are completely covered with water. Bring the water to a boil and process the hot sauce for 10 minutes. Carefully remove the jars and let them cool.<\/p>\n Properly sealed canned hot sauce can be stored in a cool, dark place. To check to see if the jars are sealed, remove the band. If the lid doesn’t budge when you try to lift it off, the jar is sealed successfully. Once opened, store hot sauce in the refrigerator.<\/p>\n Properly processed and stored, canned hot sauce can last up to a year in the pantry. After opening, it will keep in the refrigerator for a few weeks. If you notice any changes in color, texture, or smell, it\u2019s best to discard it.<\/p>\n This versatile hot sauce pairs well with everything! Try drizzling it on fluffy scrambled eggs<\/a>, tacos, grilled meats or roasted vegetables. You can also use it in chicken wing sauce recipes<\/a> or as a zesty addition to soups, stews and marinades.<\/p>\n If you prefer a milder sauce, reduce the number of habanero peppers or replace them with a less spicy variety like jalapenos. For an extra fiery kick, leave some seeds in the peppers or add a pinch of cayenne pepper to the blend.<\/p>\n White vinegar is a classic choice because it\u2019s neutral and won\u2019t overpower the other flavors. Apple cider vinegar is another great choice because it adds a subtle fruity note. Unfortunately, rice vinegar isn’t a good choice, as it typically contains less acidity than other types of vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":" Make your own hot sauce at home with this spicy recipe. Habanero and serrano peppers provide bold heat that’s balanced by the sweetness of carrots and onions. We’ll also show you how to can hot sauce for long-lasting flavor.<\/p>\n","protected":false},"author":7061,"featured_media":1420934,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304212,305982,305271,305487,306171,303966,304988,305997,303887,306848,305018,305020,305383,305374,307723,304207,324623,304028,304005,304150,303883,305028,307614],"categories-v2":[309557,311717,308481,309216,310796,312036,308495,308935,308478,309603,308959,308960,309391,309381,310685,309555,309177,308609,308549,309434,308476,308974,310591],"coauthors":[343403],"recommended_recipes":[{"post_title":"How to Make Homemade Hot Sauce","post_link":"\/article\/how-to-make-homemade-hot-sauce\/","post_image":"\/wp-content\/uploads\/2018\/06\/shutterstock_753228259.jpg"},{"post_title":"Homemade Pizza 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Habanero and serrano peppers provide bold heat that's balanced by the sweetness of carrots and onions. We'll also show you how to can hot sauce for long-lasting flavor.","recipeIngredient":["20 habanero peppers (4-1\/2 ounces)","5 serrano peppers (2-1\/2 ounces)","15 dried arbol chiles","2 large carrots (5-1\/2 ounces), peeled, halved lengthwise and quartered","1 large sweet onion (15 ounces), cut into 8 wedges","8 garlic cloves, halved","1 cup water","3\/4 cup white vinegar (minimum 5% acetic acid)","1\/2 cup fresh lime juice","3 teaspoons salt","1 teaspoon coarsely ground pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the peppers","text":"Cut the habanero and serrano peppers in half, and discard the stems and seeds. In a bowl, combine the arbol chiles and enough boiling water to cover. Let stand, covered, for 10 minutes to soften. Then, drain and discard the water. Editor's Tip: Removing the stems and seeds helps to control the heat level. When handling hot peppers, always wear gloves to protect your skin from the oils, which can cause irritation."},{"@type":"HowToStep","name":"Cook the carrot, onion and garlic","text":"In a well-ventilated area, fill a 6-quart stockpot three-quarters with water. Bring the water to a boil. Add the carrots, onion, and garlic. Return the water to a boil and cook until the vegetables are soft, 20 to 22 minutes. Remove them to a bowl with a slotted spoon."},{"@type":"HowToStep","name":"Blanch the peppers","text":"Add the peppers to the boiling water. Boil for one minute, then drain. Editor's Tip: This step helps to mellow the raw heat of the peppers, making the sauce more palatable."},{"@type":"HowToStep","name":"Blend the hot sauce","text":"Place the water, vinegar, lime juice, salt and pepper in a blender. Add the cooked carrots, onion, garlic and peppers. Cover and process until smooth."},{"@type":"HowToStep","name":"Can the hot sauce","text":"Return the blended sauce to the stockpot and bring it to a boil. Carefully ladle the hot sauce into five hot half-pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary, by adding extra hot sauce. Wipe the rims clean. Center the lids on the jars and screw on the bands until fingertip tight. Editor's Tip: Canning is an easy process but requires attention to detail. Before you get started, read up on canning 101 and make sure you're equipped with all the canning supplies you need."},{"@type":"HowToStep","name":"Process the hot sauce in a canner","text":"Place the jars into a canner filled with simmering water, ensuring that the jars are completely covered with water. Bring the water to a boil and process the hot sauce for 10 minutes. 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","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Homemade-Spicy-Hot-Sauce_EXPS_FTTMZ18_176551_B11_15_5b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Homemade-Spicy-Hot-Sauce_EXPS_FTTMZ18_176551_B11_15_5b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Peppers (Hot)","CookingTipText":"Wear disposable gloves when cutting hot peppers; the oils can burn skin. 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\n
Directions<\/h2>\n
Step 1: Prepare the peppers<\/h3>\n
Step 2: Cook the carrot, onion and garlic<\/h3>\n
Step 3: Blanch the peppers<\/h3>\n
Step 4: Blend the hot sauce<\/h3>\n
Step 5: Can the hot sauce<\/h3>\n
Step 6: Process the hot sauce in a canner<\/h3>\n
How to Store Hot Sauce<\/h2>\n
How long does canned hot sauce last?<\/h3>\n
Hot Sauce Recipe Tips<\/h2>\n
How do you use homemade hot sauce?<\/h3>\n
How do you adjust the heat level in homemade hot sauce?<\/h3>\n
What type of vinegar is best for canning hot sauce?<\/h3>\n