I have a thing for hot sauce. At one point I thought I had tried all of the bottles in the store. Then wonderful people started bringing them back for me from exotic places (thanks Amy!). And then Dax Phillips came along one fine day with this Habanero Hot Sauce on Tasty Kitchen and I had to know more. So I took to the kitchen with a stack of habaneros—would I be able to handle the heat?
It began with these lovely fresh ingredients: cherry tomatoes, onion, garlic, cilantro, salt, sugar, turmeric, cider vinegar, and the hottest of hot peppers—my friend the habanero.
The tomatoes get cut in half, the onion too, the garlic cloves crushed, and the habaneros de-stemmed. I might suggest wearing gloves when handling these peppers, or at the very least not touching your face for a good long while. Soap and water aren’t strong enough for my friend the habanero.
The onion, tomato and garlic get tossed onto a sheet tray (or a Pyrex dish of sorts if you’re like me and can’t find your sheet tray when you need it). Throw some salt and pepper in there too.
Add a dash of olive oil …
Give it a toss and then and we’re off to the oven for 15 minutes.
They will look something like this when they are done roasting. Brown bits are good, they add flavor and intrigue.
Then out comes the blender and in goes the cider vinegar …
And all of your remaining ingredients along with the roasted veggies.
Give ‘er a blend. You can go chunky or smooth here, and blend to your desired consistency.
I went smooth. Cause that’s the kind of gal I am.
Dax was right. This sauce has a serious kick. But he was even more right in saying that it was addictive. Maybe it was that dash of sugar, or the intrigue from the brown bits. It left you wanting more.
Either way, it’s in my permanent repertoire now. Thanks Dax! For more of his delicious recipes, check out his great blog, Simple Comfort Food. There are fried olives on the front page. Need I say more?
And if you’re looking for even more fabulous hot sauces to try, check out these from other fab Tasty Kitchen members:
Grandpa’s Hot Sauce by Abbierr
Pique by Rebecca
Whiskey Hot Sauce by yours truly
Serrano Hot Sauce by Dax Phillips (he may be as addicted as I am!)
Habanero Hot Sauce by Rocky Mountain Woman
Momma’s Hot Sauce by GageGirl85
Chile De Arbol Hot Sauce from ShareBear
When you think you cannot do anything with habanero peppers, try this sauce. It’s hot, but so very addicting.
- 4 whole Cherry Tomatoes, Halved
- 1 whole Medium Onion, Halved
- 3 cloves Garlic, Smashed
- 2 Tablespoons Olive Oil
- 8 whole Habanero Peppers, Stemmed
- 1 Tablespoon Salt
- 1 Tablespoon Turmeric Powder
- ¼ cups Fresh Cilantro, Chopped
- ¾ cups Cider Vinegar
- 1 Tablespoon Granulated Sugar
Begin by preheating your oven 425 degrees. Lay the tomatoes, onions and garlic on a baking sheet and drizzle with the olive oil. Sprinkle with some salt and pepper, and cook unto the onions are roasted, about 15 minutes.
Remove the sheet of veggies, place them in a blender along with the remaining ingredients, and blend. Blend until you have a pureed sauce of habaneros and veggies. Pour into a sealed tight container and use as needed.
Now here is the deal on this sauce. I will be honest, it has a bite, but it has that bite that keeps you so interested in another bite, and another, and another.
I have a couple of chili heads at work, and brought the sauce in the other day. One coworker said, “You can bottle that, and sell it today.” I agree. This sauce has something about it. It’s hot, but keeps you wanting more, and in my book, that is something good, and comforting. Lightly dip with chips, place a bit in your pasta, or lightly rub chicken, beef, or pork before smoking or grilling. Try it out, and let me know.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.