Description
A balanced habanero hot sauce recipe featuring roasted peppers and sweet potato for a smoky-sweet flavor. It adds a vibrant kick to various dishes without overpowering the meal.
Ingredients
Scale
- 100 g habanero peppers (8–10 medium), stems removed
- 200 g sweet potato (1 medium), peeled and diced into 2cm cubes
- 200 g red bell pepper (1 large), deseeded and roughly chopped
- 100 g yellow onion (1 small), roughly chopped
- 20 g garlic (4–5 cloves), peeled whole
- 30 ml olive oil (2 tbsp)
- 5 g sea salt (1 tsp)
- 120 ml white vinegar (1/2 cup)
- 60 ml water (1/4 cup), plus up to 60ml extra as needed
- 5 g fresh cilantro (2 tbsp), optional garnish
Instructions
- Prepare for Roasting: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Vegetables: Combine all chopped vegetables and garlic on the baking sheet. Drizzle with olive oil and sprinkle with sea salt; toss gently to coat evenly.
- Roast until Tender: Roast for 25-30 minutes, or until the sweet potato is fork-tender and the edges of the vegetables are lightly charred and caramelized.
- Cool and Transfer: Remove from oven and cool for 10 minutes before transferring all roasted vegetables and juices from the baking sheet into a blender pitcher.
- Blend the Sauce: Add white vinegar and 1/4 cup water to the blender. Blend on high speed for 1-2 minutes until completely smooth. Add additional water gradually to achieve the desired pourable consistency.
- Simmer to Preserve: Pour blended sauce into a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 15 minutes, stirring occasionally.
- Store and Serve: Let the sauce cool completely before transferring to a clean, airtight bottle or jar. Store in the refrigerator.
Notes
Always wear disposable gloves when handling habanero peppers to avoid skin irritation from the capsaicin oil. Adjust the amount of water to achieve your preferred thickness. For a milder sauce, use fewer habanero peppers and increase the bell pepper amount; for hotter, add more habaneros or other chilies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20 kcal
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: hot sauce, habanero, sweet potato, smoky, spicy, condiment, roasted, homemade, vegan, gluten-free