We still have Habanero, Jalapeno, and Serrano peppers from when the Hubs made his 3-Hot Pepper Salsa so he decided to make Hot Sauce next. The flavors are good, It’s hot and spicy without scorching your mouth. Oh you’ll feel it but it doesn’t stick to the point of death, HAH! The only thing I don’t like about it is it’s kinda thick and it would probably much better to spoon the sauce out of a mason jar. The thick consistency makes it difficult to pour on food like fried chicken. So if you make this, transfer the finished product in a jar or anything with a bigger opening. (This recipe was adapted online. I will credit the link once I remember it.)
Hubby's Habanero-Jalapeno-Serrano Hot Sauce
- 8 habanero peppers (seeded, chopped)
- 5 jalapeno peppers (seeded, chopped)
- 7 serrano peppers (seeded, chopped)
- 1/2 cup apple cider vinegar
- 4 tsp olive oil
- 2-3 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 wedge lime
- 1 tsp vinegar (added to thin it out)
- Boil the bottles for a minute or two. Carefully remove from the water and let them sit in a counter to dry.
- Heat olive oil in a pan. Sauté the hot peppers and garlic until soft. Stir in apple cider vinegar, sugar, cumin, and salt. Cover and simmer for 10 minutes on low heat.
- Remove from heat and cool down for 10 minutes, covered. Pour mixture into a blender, squeeze in lime juice then blend thoroughly until smooth.
- Transfer into bottle or jars. (Refer to the note on the blog)