Strawberry Habanero Hot Sauce
Sweet, tangy, and fiery—this sauce brings serious flavor with just the right amount of heat. Juicy strawberries and roasted red bell peppers balance the bold kick of habanero for a bright, vibrant sauce that lights up anything it touches. Spoon it over grilled chicken, tacos, roasted veggies, or sharp cheeses.
Heat Level: 9/10
Ingredients:
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Strawberry – 160g
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Red Habanero – 30g
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Honey – 40g
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White Vinegar – 120g
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Garlic – 10g
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Roasted Red Bell Pepper – 60g
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Salt – 10g
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Optional: ¼ tsp xanthan gum to improve texture and prevent separation
Note: To roast red bell peppers, place them directly over a gas flame or under a broiler until the skin is blistered and blackened. Let cool, then remove the stem and seeds—but keep the charred skin and blackened bits. They add subtle depth and complexity to the final sauce.
Instructions
Cook:
Add all ingredients to a small saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally.
Blend:
Carefully transfer the hot mixture to a blender and purée until smooth. If using xanthan gum, add it now and blend again for 30 seconds.
Bottle:
While still hot (between 160–180°F), pour the sauce into sterilized bottles or jars. Cap tightly and immediately invert each container for at least 6 seconds. This hot fill hold method allows the hot sauce itself to sterilize the interior of the container and lid, ensuring shelf stability without preservatives.
Store:
Hot sauce doesn’t expire thanks to its natural acidity, but it’s best enjoyed within two years. Refrigerate after opening!
