Habanero and Thyme Hot Sauce
Cook Time: 10 minutes
Spiciness Level: 6/7
Someone cooking bland food for you? Worry no more friendo, this sawce will have them saying, “who died and made you spice king?!”
- 6 Reapers or Habaneros
- 1 cup White Vinegar
- 1 bunch Scallions
- 4 cloves Garlic
- .25 cup Brown Sugar
- 3 Tbsp Ground Allspice
- 1 tsp Dried Thyme
- 1 tsp Dried Cinnamon
- .5 tsp Ground Nutmeg
- .5 tsp Ground Coriander
- .25 tsp Black Pepper
- Salt (to taste)
- .5 cup Onions (optional)
- De-stem those peppers (whichever variety you chose). De-seed them if you're looking for less heat and less fun. Just kidding, to each their own heat level!
- Toss garlic, scallions (diced), peppers and all other dry ingredients into a sauce pan to sauté with a bit of oil. Don't go too crazy.
- Add some water and let it cook off. You're not looking to make this thing too liquidy, just want the peppers to tender up a bit.
- Dump the pan ingredients into a food processor and add the vinegar.
- Blend until it doesn't look like it's blending any more then give it a few more good pulses. Add more vinegar to get proper consistency.
- Toss back in that same pan and let simmer for 5-10 minutes. Not too long or it will thicken up.
- Your sauce is now ready. Refrigerate for 2-6 months.
We dubbed this one “Thyme Heals A Broken Fart” and it’s shifted from a super spicy boi to one that we mellowed out a bit by changing from Carolina Reapers to habaneros. Big shout out to Diablo Dave for telling us to tone it down. Sometimes we get so excited about combos of flavors we forget not everyone enjoys high heat sauces. Cooked at the lower heat, Diablo Dave loved it!
It’s an interesting hot sauce to add to pastas, which is an under-served hot sauce market. Past that, you could also add this to a cocktail for an interesting little splash as it’s a bit more on the liquid-y side of things.
The Habanero Thyme Hot Sauce is definitely a bit out there so we get it if you’re skeptical.
Let us know what you end up using it on!