For me, hot sauce conjures up street tacos, ice-cold Coronas with lime, and a hint of a runny nose. Maybe a tear or two. You don’t have to make this from the hottest chiles you can find. But if you do, don’t say I didn’t warn you! I figure if I’m going to make it, I might as well make it hot.
Just a drop or two is enough for me, but The Hubs goes full-tilt bottle on this stuff. He recently referreed a hot wings eating contest at work, with the guys competing in a doofusly Man vs. Food kind of way. One of the contestants said that this sauce was hotter than anything he’d ever eaten. So there.
I adapted this recipe from Martha Stewart Living magazine. It doesn’t seem to be on their website, but here is her original recipe on another blog.
Wicked hot sauce
Makes 7-8 oz (205-235 ml)
8 Habanero or other hot chiles
4 cloves of garlic
1 t. (5 ml) agave syrup, honey, or brown rice syrup
1 t. (2 g) sea salt
1 C. (235 ml) apple cider vinegar
Wearing gloves, wash the chiles and remove the stems. I leave the seeds and ribs in for maximum hotness. If you want less heat, remove the ribs and seeds and use less spicy peppers, like cayennes.
Put everything into a non-aluminum pot (aluminum or copper will react to the acid and make it taste terrible and metallic). Bring to a boil, then turn down to a simmer.
Cook for about 20 minutes, stirring a few times, until everything is tender. Let it cool.
Put in a blender and blend until super-smooth. Pour into a freshly washed glass bottle and refrigerate. Lasts about six months.
What do you like hot sauce on? How hot can you stand it?
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