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

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…

Frozen Peppers or …
Or fresh picked peppers


  • 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

Cut and devein and deseed peppers. Wear gloves … it’s no joke, the burn is real!
Gather all your ingredients. Prep, chop and whatnot before you start .. you’re thank me later!
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.
Transfer mixture to a food processor along with habanero peppers and water.
Process until smooth. Add or remove water as desired to achieve your desired consistency. Add vinegar and lime juice and pulse to combine.
Transfer sauce mixture back to sauté pan and simmer on low heat about 5 minutes.
Sieve option #1 …
Sieve option #2 … Or option #3 no sieve.

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