Spicy Habanero Hot Sauce Recipe


  • 1 carrot, roughly chopped
  • 2 cloves garlic, peeled
  • 3 dried new mexican chiles, stems and seeds discarded
  • 1 1/2 tsp kosher salt
  • 1 habanero pepper, stem removed
  • 1 cup distilled white vinegar


  1. Place new mexican chiles into a heat-safe bowl.
  2. Bring a large pot of water to a boil.
  3. Add carrot and garlic to the water and boil for 3 minutes.
  4. Remove carrot and garlic then pour the boiling water over dried chiles.
  5. Cover bowl with chiles and hot water with plastic wrap.
  6. Keep chiles completely submerged in the water for 30 minutes to rehydrate.
  7. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender.
  8. Add the rest of the ingredients. Blend at high speed until completely smooth.
  9. Let age in the fridge for 2 weeks before using. Store for upto 6 months refrigerated.

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