I love spicy sauces and as I get older they don’t really like me, but to have the great flavor and the heat I will suffer. One of the peppers that will put you in a tailspin is the Habanero. That little orange bugger is off the charts hot but for those that thrive and need the heat here is the recipe to tuck away for those moments when only “fire” will do.
The Habanero Gold Sauce has been one of the recipes that I couldn’t justify making since I am the only one in my family that would even put their lips to the fork. So thanks to my ever faithful canning buddy from Facebook, Lila has graciously given me permission to share her adapted recipe and the end result is gorgeous. Lila makes it for her hubby and has a stash for his “personal” use. Thanks Lila for sharing this recipe and your work with me.
Habanero Gold Sauce
Ingredients
- 1 1/2 cups carrots, chopped
- 1 pc. onion, chopped
- 1 1/2 cups white vinegar
- 1/4 cup lime juice
- 3 pc. garlic cloves, minced
- 2 teaspoons salt
- 10/12 pc. habanero peppers, stemmed and chopped
Instructions
Preparation:
- Prepare 2* half pint jars, lids, and rings. Sterilize thejars and keep them in the hot water till its time for processing.Make sure to fill your water bath canner and get the water to asimmer. Prep the carrots and onions. Chop the habaneros.
- Warning: When handling the habaneros please wear gloves.
Cooking:
- Ina large stainless steel pot add all the ingredients except thepeppers. Heat to a full boil then simmer for 15 minutes, stirringfrequently.
- Add habaneros and cook an additional 5 minutes,continuing to stir. Using a food processor, standard or immersionblender, puree the mixture and then fill the jars. (If you use an immersion blender do not put your face directly over the pot in case it splatters.)
Filling the jars:
- On a dishtowel place your hot jars and using yourfunnel in each jar using a ladle then fill the jars leaving 1/2”headspace.
- Taking a clean papertowel wet it with warm water andwipe the rims of the jars removing any liquid jelly particles thatwould interfere with a good seal.
- Using your magic wand extract thelids from the hot water and place them on the now cleaned rims. Addyour rings to the tops of each of the jars and turn to seal just"finger tight".
Processing:
- Makesure your rack is on the bottom of the canner and place the jars inthe water bath making sure that the water covers each of the jars by1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for thewater to start boiling. Once the water has come to a boil start yourtimer for 30 minutes.
- When complete turn off the heat and remove thecover and let the jars sit for another few minutes.
- Remove the jarsand place them back on the dishtowel in a place that they will sitovernight to cool. Do not touch or move them till the next morning.
Sealing:
- Sometime in the next hour your jars will be making a "pinging"or "popping" noise. That is the glass cooling and thereaction of the lids being sucked into the jar for proper sealing.Some recipes may take overnight to seal. Check your lids andreprocess any jars that did not seal.
17 Comments
Larry Killebrew
Posted on: May 14, 2019Oh man is this great sauce! Didn’t change a thing, made a double batch as I had a lot of habaneros from the garden this year. Very pleasant flavor, it does taste vinegary at first, after a couple of days the vinegar mellows out quite a lot. This a very hot sauce, if you don’t like sauces hotter than Tabasco, don’t bother. If you do, give this sauce a whirl!
Josette Dark
Posted on: May 14, 2019What is “pc” of garlic mean???
Liz
Posted on: May 14, 2019Hi what does the PC in measuring stand for? And how many half pint jars does this make? Thanks!
Deborah
Posted on: May 14, 2019Hi! What size onion should be used ?
Susan Ahn
Posted on: May 14, 2019Made this sauce today but multiplied the recipe by 5 (yes we had that many habaneros!). Easy to create and process into shelf stable jars. However, I don’t believe the photos at the top of this recipe are of the hot sauce results. The photos at the top look like a Jelly/jam and this sauce is opaque, not clear. The photo at the very end look like the sauce created.
Nancy
Posted on: May 14, 2019what does the abbreviation ‘pc’ mean?
April
Posted on: May 14, 2019Is there supposed to be pectin or some kind of thickening agent in this?
R
Posted on: May 14, 2019If you are making this to get something that looks like the picture at the top (like I did), it’s not an accurate depiction. Rather look at the picture at the bottom.
Tracey Choat
Posted on: May 14, 2019Great hot sauce recipe. I used cayenne, jalapeno and Serrano (that’s what we had that were ripe in our garden) and added sugar because we enjoy sweet heat. Perfect blend of flavors. I plan to use this same recipe when our Aji Amarillo peppers are ripe. Thank you for sharing your canning recipes. I have suggested your website to many other canning friends.
Elizabeth Capuano
Posted on: May 14, 2019Hi what does the pc stand for? How much is that? And how many half pints does this make?
David
Posted on: May 14, 2019This sauce is very good! The heat level is not too much at all in my opinion, even my girlfriend who does not have a huge tolerance for spicy foods can enjoy it. The only change I made was adding 1 tablespoon of sugar to balance out the acidity a little. Definitely will be making this with the habaneros from the garden every year. Thanks!
Tilie
Posted on: May 14, 2019We made 2 double batches with garden grown habaneros and habanadas (no heat habaneros). We used 1 part habaneros:3 parts habanadas. I also added 3/4 teaspoon Accent (msg) per batch. Each double batch also got 3 Tablespoons white sugar and 1/3 cup honey. To drop the pH a bit more as we added other ingredients, 1 teaspoon of citric acid was added.
The heat is about right at a medium-hot with the habanero / habanadas mixture. The texture is beautifully silky.
The last batch is processing in the water bath now.
Diane
Posted on: May 14, 2019How much is “1 pc” of onion? thanks
Bryan Paul
Posted on: May 14, 2019I’ve been using this recipe for at least the last few years. Really good simple habanero sauce recipe. The only thing I do differently is add some sugar to it to sweeten it up. And maybe a little more lime juice. I usually double, triple, or quadruple this. So I scoop it into the blender in batches and then transfer to another pot and keep it simmering. You have the opportunity to taste it at this point so you can decide if it needs more lime juice or some sugar or whatever.
kat
Posted on: May 14, 2019Is this recipe supposed to be a jelly? The picture looks like a jelly, but it didn’t have anything in it to make it jell that I saw
JONNY DRAK
Posted on: May 14, 2019In the ingredients it says 1 pc. Onion And 3pc. Garlic what does pc mean?
Elaine
Posted on: May 14, 2019What does pc stand for in this recipe?