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Guest Post: Habenero Hot Sauce from Scott Lindenhurst


  • 2 tablespoons vegetable oil
  • 1 onion
  • 6 peppers I used 4 habanero and 2 chili
  • 3-5 cloves of garlic
  • 29 oz can diced tomatoes
  • 1 cup of white vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt


  • Finely chop the onions, peppers, and garlic. Take care when chopping the hot peppers so as not to burn your fingers (disposable gloves are recommended).
  • Place a large skillet over medium-high heat and add vegetable oil.
  • Heat the oil until it shimmers and then add the onions, peppers, and garlic. Cook vegetables, stirring regularly, until the onions begin to brown, about 8 to 10 minutes.
  • When onions are ready, add tomatoes, vinegar, chili powder, and salt. Stir to combine and cook until tomatoes soften and the liquid has reduced.
  • Remove pan from heat and let the sauce cool for a few minutes.
  • Carefully transfer the sauce into a blender or food processor and puree.
  • Pour sauce through a sieve to remove any remaining chunks and funnel into the waiting jars.
  • Let jars cool and refrigerate.