Essential Habanero Hot Sauce
85 mins (prep 45, cooking 40)
8 ingredients
2.5 servings
Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.

Categories:  3-steps-or-less , low-sat.-fat , <-4-hours , low-carb , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , easy , healthy , healthy-2 ,
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Serving Size (320.52 g)
Servings 2.5
Amount per Serving
Calories 95.17 Calories from Fat 3.42
% Daily Value *
Total Fat 0.38g 1.44%
Saturated Fat 0.06g 0.72%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1962.27mg 204.4%
Total Carbohydrate 16.88g 14.07%
Dietary Fiber 4.15 g 41.47%
Sugars 7.23 g %
Protein 1.65g 8.25%
Vitamin A 23728.26IU% Vitamin C 16.76mg%
Calcium 66.42mg% Iron 0.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
habanero peppers