Ingredients for Habanero And Poblano Hot Sauce
- 2 large poblano peppers
- Habanero Peppers
- 1 cup water
- Distilled White Vinegar
- Juice of 1 lime
- Salt
- Black Pepper
- Mustard Seeds
- Fennel Seeds
- Liquid Smoke
- Garlic Powder
- Paprika
- Turmeric
- Chili Powder
- Cayenne
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How to Make Habanero And Poblano Hot Sauce
- Preheat grill or oven to 400°F (200°C). Roast 2 large poblano peppers, turning occasionally, until the skin is charred on all sides (15-20 minutes).
- Place roasted poblanos in a bowl, cover with plastic wrap, and let cool for 10 minutes. Once cool enough to handle, peel, seed, and chop into large chunks.
- Remove stems from 2-3 habanero peppers (adjust to your spice preference!). Finely chop the habaneros.
- Combine the chopped poblanos, habaneros, 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and 1 cup water in a blender. Blend until smooth.
- Pour the blended mixture into a saucepan and simmer over medium heat for 15-20 minutes, or until the sauce has reduced by about half, stirring occasionally.
- Remove from heat and let cool slightly. Stir in the juice of 1 lime.
- Add 2-4 tablespoons of white vinegar (or apple cider vinegar for a milder flavor) until you reach your desired consistency. Stir well or re-blend if necessary.
- Pour the hot sauce into a sterilized jar or container. Let it sit in the refrigerator for at least 24 hours to allow the flavors to meld. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
0g
Carbs
0g
