This recipe is for hot sauce. Hot but flavorful. The consistency isn’t a thin liquid like Tabasco. It’s a little on the thick side, so it doesn’t disappear when you put it on your food. Great with everything on your plate…that is, if you love it hot and spicy! This can be kept in the refrigerator for several weeks.
Preparation Details
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 16
Ingredients
- 2 tablespoons olive oil
- 1 onion, roughly chopped, divided
- 20 habanero peppers, halved
- 5 aji dulce peppers, halved
- 8 cloves garlic, chopped
- 1 cup pineapple juice
- 6 tablespoons lime juice
- ¼ cup tequila
- ¼ cup white vinegar
- 8 sprigs cilantro, chopped
- 2 sprigs culantro
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cacao powder
- ½ teaspoon ground cumin
Steps
- Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
- Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
- Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.
