Description
A simple, shelf-stable homemade hot sauce made with just habaneros, onions, and vinegar. This recipe balances aggressive heat with smoky sweetness and is safe for water bath canning.
Ingredients
Scale
- 2 cups chopped habanero peppers (about 200g)
- 1 large yellow onion, chopped (about 250g)
- 1 cup white vinegar (5% acidity)
- 1/2 cup water
- 1 teaspoon salt (optional)
- 2 cloves garlic, roasted or raw (optional)
Instructions
- Wear gloves and remove stems from habaneros. Leave seeds for maximum heat or remove half for balanced heat. Chop peppers and onion into large chunks.
- Place peppers, onions, vinegar, and water in a blender. Blend on high until completely smooth.
- Pour the mixture into a large stainless steel saucepan. Bring to a boil over medium-high heat, then reduce to medium-low.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- While simmering, sterilize half-pint or pint jars by boiling them in water. Keep lids in hot water (not boiling) to soften seals.
- Ladle the hot sauce into hot jars, leaving 1/2 inch of headspace. Wipe rims clean with a vinegar-dampened paper towel.
- Place lids on jars and screw bands on fingertip-tight.
- Place jars in a large pot of boiling water, ensuring they are covered by at least an inch of water.
- Process for 10 minutes (add 1 minute for every 1,000 feet of altitude).
- Turn off heat and let jars sit in water for 5 minutes before removing. Cool on a towel-lined counter for 12-24 hours.
- Check seals (lids should be concave). Store sealed jars in a cool, dark place for up to a year.
Notes
Wear gloves when handling habaneros to avoid burning eyes or skin. Do not reduce the vinegar amount as acidity is crucial for safe canning. If jars do not seal, refrigerate and use within a few weeks. The sauce can be customized with mango, chipotle, or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sodium: 10
- Carbohydrates: 1
Keywords: habanero hot sauce, homemade hot sauce, canning recipe, spicy sauce, 3 ingredient recipe, shelf stable sauce, water bath canning