Not Beer Related But “Homebrewed”? – Hot Sauce!!

Posted on October 19, 2019 by Brent Wilkerson

Well here’s a new post not really homebrew beer related but…
… “Homebrewed” none the less.

Going cover how to make “Homebrewed Hot Sauce”
So making hot sauce … first question is “Why?” And the answer is “Because you can!”

What I’m going to show is a simple habanero hot sauce.

Click here to see how to do it:

First, Get some pepper…

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Frozen Peppers or …
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Or fresh picked peppers

Ingredients

  • 1-1/2 cup Carrots – Diced ~About 3 full size (Yes … carrots you read it right!)
  • 1 large Onion – Diced – About ~1-1/2 cup
  • 5 or 6 Habanero Peppers – Cut, deveined and de-seeded
  • 10 Thai Chile (Or Cayenne) – Cut, deveined and de-seeded
  • 8 cloves of garlic – Diced
  • 1/2 cup Vinegar – White or Apple cider
  • 1 tablespoon Lime Juice – Optional
  • 3/4 cup Sugar – White or brown
  • 1 teaspoon Salt – Kosher or canning 
  • 1/4 cup Water – Add more or less as you want
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Cut and devein and deseed peppers. Wear gloves … it’s no joke, the burn is real!
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Gather all your ingredients. Prep, chop and whatnot before you start .. you’re thank me later!
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Heat a sauté pan to medium heat and add olive oil. Add carrots and sauté about 5 minutes until start to brown and caramelize. Add onion and garlic and sauté an additional 4-5 minutes, or until vegetables soften.
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Transfer mixture to a food processor along with habanero peppers and water.
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Process until smooth. Add or remove water as desired to achieve your desired consistency. Add vinegar and lime juice and pulse to combine.
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Transfer sauce mixture back to sauté pan and simmer on low heat about 5 minutes.
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Sieve option #1 …
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Sieve option #2 … Or option #3 no sieve.

I chose to sieve with Option #1
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Press against the sieve with the pestle or with the back of a spoon.
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Making pressing the sauce through the sieve to your liking.
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Thick or thin … you can decide that.
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Pour into a clean and sanitized bottle and is refrigerator stable. Or cool and serve immediately.
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