Bud's Hot Habanero Sauce
Try a popular hot sauce from our recipe list, especially one created by a customer! The best part is that you can get creative on what food you can add this hot sauce to. Read what our customer, Bud, has to say:
This one is "real" zesty, and not for the weak at heart.
I start off with about 20 quarts of Habaneros! I personally use Red Savinas, Caribbean Reds, and Golden Habaneros.
Pull out the old vegetable juicer, and wait for a nice day. If you want to keep your marriage together, do not do this inside!
Go outside on a slightly breezy day...use caution (gloves, goggles, etc. whatever you feel necessary) as this stuff can cause some redness, pain, and intense warmth in many places. Wash and de-stem. I do not remove the seeds...juice the Habaneros.
Normally I get about 5-7 cups of juice. (If you have a food dehydrator...remove pulp/seeds...dry it...grind it up for your own Habanero powder.)
I use 4 & 8 oz jelly jars to can the sauce...follow hot water bath directions for acidic foods. For personal consumption it will keep in the fridge for a long time...mine never lasts long enough to spoil. Great on pizza, base sauce for wings, on popcorn, chips, adds a little zest to chile. Be creative...enjoy!
- 20 quarts of your preferred Habanero peppers
- 1-1/2 cups red wine vinegar
- 1 cup lime juice
- One 12 oz can tomato paste
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp ground Cilantro
- 1-2 Tbsp kosher salt (to taste)
- Grind up 20 quarts of Habanero peppers with a vegetable juicer/food processor to make a liquid
- Pour Habanero juice in a medium saucepan (10 qt)
- Add the rest of the ingredients in the saucepan
- Slow simmer (medium heat) until you reduce contents by about 1/2.
Caution: Grind up the hot peppers outside!