Holy Hell Habanero Tequila Hot Sauce
Hot damn, this is the hottest hot sauce I think I’ve ever had. But let’s be honest, I really haven’t had that many hot sauces. I set out to find some fun recipes to use up all my garden habanero’s. I stumbled across some hot sauce ideas and came up with this one. I call it my triple H tequila hot sauce. For Holy Hell Habanero.
I decided on a tequila hot sauce because I had recently tried both a bourbon red and a tequila red hot sauce. I was surprised at how much flavor that alcohol added. So I knew I would love to add the tequila to my habanero hot sauce recipe.
Let’s get started
To get started you will need a half pound of habaneros. I grew mine, and if you are also in AZ, these are so easy to grow. The hardest part of having these in the garden, is finding uses for such a large quantity. That and finding people who will take them too!
After weighing my peppers, I cut the stems off and deseeded them.
**Please be smart and use gloves, the seeds of habaneros contain high amounts of capsaicin, this is the compound that acts as an irritant to your skin, you know that one that makes you feel like your skin is burning off. It is much higher in habaneros than that of a jalapeno.**
I pan roasted 8 cloves of garlic in a little vegetable oil and a dash of salt.
In a medium sauce pan combine your habanero skins, roasted garlic, 1/4 cup of tequila, 1/4 cup of water, 1 cup of apple cider vinegar, 2 tsp salt, and 1/2 tsp honey. Bring your pot to a boil, keeping your nose protected, this is not a smell you want directly up your nostrils! After it comes to a boil, simmer on low for 30 minutes. Making sure the skins are super soft. Let mixture cool to room temperature. Once it has cooled, transfer to a blender or food processor and blend until smooth. Then add in a 1/3 cup of water and blend until well combined.
This makes about a pint. Bottle and store in the refrigerator for up to a month. Or freeze in a freezer bag and keep for up to six months.