Ingredients
- Habanero Peppers, finely chopped: 6
- Scotch Bonnet Peppers, finely chopped: 3
- White Vinegar: 1 cup
- Brown Sugar: 1/4 cup
- Garlic, minced: 4 cloves
- Onion, finely diced: 1/2 medium
- Mustard Powder: 1 tablespoon
- Salt: 1 teaspoon
Instructions
- Step 1: Combine the chopped habanero and scotch bonnet peppers, minced garlic, and diced onion in a non-reactive saucepan.
- Step 2: Add the white vinegar, brown sugar, mustard powder, and salt to the saucepan.
- Step 3: Bring the mixture to a boil over medium-high heat, stirring frequently.
- Step 4: Once boiling, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Carefully transfer the hot sauce to a blender or food processor and blend until smooth. Be extremely cautious when blending hot liquids – vent the blender to prevent pressure buildup.
- Step 6: Allow the sauce to cool completely before transferring to sterilized jars or bottles. Store in the refrigerator.
Notes
- This sauce gets hotter as it sits, so taste-test after a day or two and adjust future batches accordingly.
- For a smoky kick, try grilling the peppers and onion before chopping and adding them to the sauce.
- Serve this fiery sauce sparingly – a tiny dab is perfect on tacos, eggs, or grilled meats.
- Reheat small portions in a saucepan over low heat, stirring constantly, or microwave in short bursts to prevent splattering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American