Habanero Hot Sauce

Ensure proper ventilation in your kitchen by opening a window or door and turning on an extractor fan. Cooking habaneros will produce strong chili pepper fumes. Alternatively, sauté on an outdoor grill for a fume-free environment.

Over medium heat, warm a skillet with the oil (2 tsp). Sauté the onion (0.5 medium) and red bell peppers (2 large) for a few minutes until they soften.

Add the peppers (6 habanero) and continue to sauté until soft and slightly caramelized. Then, add the cloves garlic (3 large). Turn off the heat and let the [garlic] cook in the residual heat of the pan.

Transfer the sautéed mixture to a blender. Add the (120 ml) distilled white vinegar (0.5 cup), maple syrup (2 tbsp), and fine sea salt (0.25 tsp). Blend until the sauce is completely smooth.

Open the blender and check the consistency. Gradually add (180 ml) water (0.75 cup) to thin the sauce to your preferred consistency, blending briefly after each addition.

Pour the hot sauce into bottles or jars. Store in the refrigerator for up to 2 months, or freeze for up to 12 months. Shake well before use if separation occurs after thawing.