Habaneros. These peppers are absolutely delicious, but most people can’t handle the high heat level. By using them for hot sauce, you can dull down the spice level a bit with vinegar and sugar. This way, you can enjoy more out of your harvest.
Vinegar. You can feel free to use apple cider vinegar for a fruitier flavor, or simply white distilled vinegar. Vinegar is highly acidic and is used to preserve the ingredients for long term use. Without vinegar, our sauce would only last a week or so.
Sugar. Whether you use white or brown sugar is up to you, but we keep it simple with white cane sugar. This keeps our sauce vibrant in color, and of course, makes the sauce taste like a (slightly) sweet treat.
Olive Oil. We use the olive oil to cook the peppers and garlic, but it also gives the habanero hot sauce a buttery-smooth texture. It helps the sauce pour more easily, despite it being on the thicker side.
Garlic. Garlic just makes everything taste better, right? With just a small amount, this sauce comes alive. If you are sensitive to garlic, try substituting the olive oil forgarlic-infused olive oil.
Salt. Use regular table salt or kosher salt. Salt helps to bring the flavors together and makes them pop.