Easy Mexican Habanero Hot Sauce recipe
Mexican hot sauce typically focuses more on flavor than on intense heat.
The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all.
Ingredients
- 1/2 cup tomato paste
- 12-16 habaneros, destemmed
- 1/4 cup malt vinegar
- Kosher salt to taste
- 4-6 drops red food coloring
Directions
1. Combine all ingredients in a food processor and pulse until smooth.
2. Refridgerate in a nonreactive container for up to 2 months.
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