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Homemade Spicy Hot Sauce

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Test Kitchen Approved
Total Time

Prep: 45 min. Process: 10 min.

Makes

5 half-pints

Updated: Jun. 27, 2023
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
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Ingredients

  • 20 habanero peppers (4-1/2 ounces)
  • 5 serrano peppers (2-1/2 ounces)
  • 15 dried arbol chiles
  • 2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
  • 1 large sweet onion (15 ounces), cut into 8 wedges
  • 8 garlic cloves, halved
  • 1 cup water
  • 3/4 cup white vinegar (minimum 5% acetic acid)
  • 1/2 cup fresh lime juice
  • 3 teaspoons salt
  • 1 teaspoon coarsely ground pepper

Directions

  1. Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain.
  2. Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil.
  3. Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.