Go Back Email Link
+ servings

Habanero Hot Sauce for Canning

If you like your hot sauce hot, this one’s for you. Made with fresh habaneros, garlic, tomatoes, and vinegar, this canned hot sauce is seriously spicy: perfect on tacos, eggs, or anything that needs a kick. Makes 4 pints.
Prep Time:15 minutes
Cook Time:2 hours
Process Time:10 minutes
Total Time:2 hours 25 minutes

Equipment

  • food processor
  • immersion blender (or work in batches with a regular blender)

Ingredients

  • 3 cups habanero peppers about 1 ½ pounds
  • 3 tablespoons minced garlic about 6 cloves
  • 2 cups chopped onion about 1 large onion
  • 2 cans diced tomatoes 28 ounces
  • 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. In an 8-10 quart pot, add the chopped veggies, diced tomatoes, apple cider vinegar, and water. Boil for 1 hour.
  • Simmer. Reduce the heat to a simmer, cover, and 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.
  • 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. 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.
  • Rest. 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 completely for 12-24 hours. 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

Work in a well-ventilated area - the fumes from making this hot sauce can get pretty intense. 
Nutrition info assumes 10 servings per pint.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 30mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 0.3mg
Servings: 40
Calories: 12kcal
Author: Katie