Can you handle the heat? Habanero Hot Sauce

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Remove the stems and seeds from the habaneros and roughly chop them, along with the jalapeños if using.
2. Heat the oil in a saucepan over medium-low heat and cook the chillies for 8-10 minutes, until soft. Add the garlic and cook for 2 minutes.
3. Add the apple cider vinegar, white vinegar, sugar and a pinch of salt. Mix well, then simmer over low heat for 12 minutes.
4. Take off the heat and let cool for 10 minutes.
5. Blend in a tall jar with an immersion blender on high speed until smooth, or use a high-powered blender.
6. Divide the sauce between 1 or 2 pouring bottles or containers. Refrigerate for up to 2 months, or freeze for up to 6 months.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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