Habanero Hot Sauce For Canning: How to Make Your Own
I’m one of those people who think the hotter the better (when it comes to hot sauce… not the weather outside!). And let me tell you, this habanero hot sauce packs a punch! Using waterbath canning, you can make this homemade hot sauce that’s bold and fiery. The most important thing to remember for success is to handle the habaneros carefully—they’re spicy, and you don’t want to touch your face after working with them!
Habanero Hot Sauce for Canning
Equipment
- food processor
- immersion blender
Ingredients
- 3 cups habanero peppers about 1 ½ lbs
- 3 tbsp minced garlic about 6 cloves
- 2 cups chopped onion about 1 large onion
- 2 cans 28 oz diced tomatoes
- 1 ½ cups apple cider vinegar 5% acidity
- 1 ¼ cups water
Instructions
- Prep peppers. Wash, trim, and seed peppers.
- Pulse veggies. Add the peppers, garlic, and onions to a food processor and pulse until the veggies are broken down.
- Boil veggies (including tomatoes), vinegar, and water. In an 8-10 quart pot add the chopped veggies, diced tomatoes, apple cider vinegar, and water. Bring to a boil and allow the mixture to boil for 1 hour.
- Simmer for one additional hour. Reduce the heat to a simmer, cover, and allow the mixture to simmer for 1 hour.
- Prep for canning. Prepare the jars by washing them with hot soapy water. Then add them to a water bath canner. Fill the canner with water until the jars are fully submerged in water. Place over medium heat, and cover. Add the rings and lids to a saucepan with water placed over medium-low heat and allow to simmer.
- Let sauce cool before blending. After the hot sauce has simmered for an hour, turn off the heat and allow the mixture to cool slightly for about 5 minutes.
- Puree. Using an immersion blender or high-speed blender, blend the mixture until it’s turned into a puree. (Be careful, it is hot and the peppers will sting!)
- Fill jars. Ladle the hot habanero sauce into the hot jars leaving a ¼ inch headspace.
- Wipe rims and fasten lids. Wipe the jar rims with a clean moist towel. Place the lids and rings on top and tighten the rings until they are fingertip-tight.
- Process in canner. Transfer the jars to a water bath canner. Make sure the jars are fully submerged with 1-2 inches of water over the jars. Bring the canner to a boil and process for 10 minutes.
- Let rest briefly before removing. After 10 minutes, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
- Cool and check seals. Remove the jars, place them in a heatproof area, and allow them to cool for 12-24 hours to cool completely. After 24 hours check the lids for a proper seal. Once a seal has been confirmed remove the rings and store the jars in a cool dark place for up to 18 months or per the lids manufacturer’s recommendations.
Notes
I like putting this hot sauce on my meals whenever I can. I just can’t get enough of the bold flavor. I always have a jar or two on hand to spice up everything from tacos to scrambled eggs. Thankfully, the hubby thinks it’s too hot. More for me :).
I hope you enjoy it as much as I do!
Key Ingredients and Tools
When making this hot sauce, a few key tools and ingredients can make all the difference. Here are some important ones to keep in mind:
- Habanero Peppers. These fiery peppers are the star of the recipe, bringing intense heat and flavor. You can even get some extra to make a hot pepper jelly, if you want even more heat! If you can’t find fresh habaneros, you might be able to use dried ones, but the flavor will be slightly different.
- Apple Cider Vinegar. This vinegar adds a tangy depth to the sauce and helps with preservation. Be sure to use vinegar with 5% acidity to ensure the sauce is safe for canning.
- Immersion Blender. This tool makes it easy to blend the hot sauce right in the pot, reducing the risk of splatters. If you don’t have one, a regular blender works, but be cautious with the hot liquid.
- Water Bath Canner. Essential for safely preserving the hot sauce, a water bath canner allows you to process the jars and create a proper seal. If you don’t have a water bath canner, you can use a large stockpot with a rack on the bottom.
Once you have a canner and immersion blender, you will find them useful for other recipes like pizza sauce.
Troubleshooting and Help
Absolutely! If you want to dial down the heat, you can use fewer habaneros or even mix in some milder peppers, like jalapeños. On the flip side, if you love extra heat, feel free to add a couple more habaneros.
It’s up to you! The seeds and membranes are where most of the heat is, so if you want a milder sauce, definitely remove them. If you’re a heat lover, you can leave some seeds in for an extra kick.
If you’ve canned it properly and stored the jars in a cool, dark place, your hot sauce should last up to 18 months. Just be sure to check the seals before using each jar. For more information on canning safety, check out this article.
Yes, you can! Just be careful when transferring the hot mixture to the blender. It’s best to blend in batches and remember to vent the lid slightly to let the steam escape.
No worries! You can use a large stockpot with a rack on the bottom to keep the jars from touching the pot directly. Just make sure the jars are fully submerged in water, and you’re good to go.
I hope you enjoy your habanero hot sauce (and didn’t burn yourself!). Whether you are sharing this with your family (or get to enjoy it alone like me), you can give an extra kick to a favorite dish.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.