hot sauce – The Funky Oven

Our Texas garden produces a lot of vegetables. The peppers really do the best of anything. This is the 8th year of gardening with my husband and this is by far the best hot sauce recipe I have found. Trust me… I have tried a LOT. I cannot handle too much spice. With as hot has habaneros are, most of the time I cannot even enjoy them. This sauce is more mild and I really enjoy it.

1 tablespoon vegetable oil

1 medium yellow onion, diced

1 cup diced carrot

2 cloves garlic, chopped

2 cups water

6-8 habanero peppers, seeded

3 tablespoons line juice

3 tablespoons white vinegar

1 teaspoon salt

Saute the carrot, onion, and garlic in the oil in a saucepan for 6-8 minutes. Add the water and boil covered until tender or about 10-15 minutes. Remove from heat. Add the habanero, lime, vinegar, and salt. Cool. Blend until smooth in a food processor. Store refrigerated in glass jars.

This is the first year (of the 8 of my urban garden) that I successfully grew a Tabasco plant….. from a seed. I am pretty proud. Holy cow! It makes a LOT of peppers. So I made hot sauce. I recommend opening windows prior to trying this. The air gets a bit spicy.

1 cup tabasco peppers – remove stems

2 teaspoons Himalayan salt

2 cups apple cider vinegar

Basically you bring all 3 ingredients to a boil in a saucepan. Allow the mix to boil for 5-7 minutes. Gently crush the peppers with a potato masher. Remove the pan from heat and fully cool. Place the mixture in blender/food processor and blend. Transfer the mix to a sealed container and chill in refrigerator for 3 weeks. Strain the seeds and pepper pieces through a metal strainer. Bottle the remaining juice and enjoy.