Uncle Thom's Tomato Habanero Sauce
Prep Time: 20 minutes
Serves: 1-50 (depends on how much hot sauce people like)
I've played with peppers a lot. I mean a ton. And this is one of my favorite hot sauces derivations. It's hot, flavorful and makes your eyes water from the fumes when you set it up.
- 3 red Seville habanero peppers
- 8 oz of tomato sauce (I prefer El Paso "hot" tomato sauce)
- 4 tablespoons of white vinegar
- ½ clove of garlic
- ¼ of a white onion
This one's easy, ready?
- Put it all in a blender.
- Blend until all the solid pieces are gone.
- Put on gloves and goggles.
- Roast the sauce in a frying pan on medium. Keep stirring it to keep it from burning to the pan.
- Once it's well roasted, remove it from heat, let it cool and then store it.
This recipe, as made, is pretty hot. I've had much hotter sauce than this, but I've rarely found a balance between heat and taste quite like this one. My other hot sauce recipe burns a bit worse than this, but also lacks the flavor of this recipe. It's amazing how little changes can make huge impacts on hot sauce recipes.
This stuff is hot. And the peppers used burn like hell. Don't handle these without gloves or goggles, as they will leave pepper on your hands and it hurts to get it in your eyes.