Roasted Green Hot Sauce

Spicy green salsa.

Yields ~500 g
50 minutes
Ethan Chlebowski

Ingredients

Hot sauce components

  • White Vinegar
    30 g
  • Habanero Peppers
    5
  • Garlic
    5 cloves
  • Poblano peppers
    3-4
  • Sugar
    to taste
  • Water
    as needed
  • Salt
    to taste
  • Xanthun gum
    .5-1 g per 250 g of hot sauce

Method

Step 1: Roast the peppers & garlic

Preheat your oven to 450°F/ 232°C.

Add the whole peppers and unpeeled garlic to a baking sheet. the peppers in the oven for 20-25 minutes until partly blackened and the skin starts peeling.

Cut off the stems of the peppers and peel off the outer skin that blistered from roasting. Remove the skin from the garlic.

Step 2: Blend the roasted vegetables

Add the peppers and garlic to a high powered blender and add enough water to completely cover the peppers. Blend until completely smooth.

For extra smoothness, push the sauce through a mesh strainer. You can save and the solids that don't strain for others uses (see the FAQ note).

Step 3: Taste and adjust the seasoning

Add the strained sauce back to the blender and add salt, vinegar, sugar, and water for seasoning. Use my amounts as a benchmark, but taste each ingredient as you add it. Start with the salt, then add vinegar, sugar, and water.

  • Use sugar to balance the flavor and add water if you want to thin the sauce or if it's too spicy and needs to be diluted.

Step 4: Thicken the sauce & transfer to bottles

Once seasoned, add in .5 to 1 gram of xanthan gum per 250 grams of hot sauce while blending so it thickens a little.

  • For this recipe, I had 500 grams of hot sauce and used 1 gram of xanthan. Be very careful not to add too much (use a scale).

Pour the hot sauce in woozy jars and store in the fridge for several months. You could can the extra sauce as well.

“Roasted habaneros peppers actually are spicier than raw ones. What does that mean for this hot sauce? It will be spicier than the basic and fermented versions.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories165
36g
1g
7g

Show macros split into…

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FAQ

What should I do with the leftover solids?

I added the stock to liquid for beef tacos. Maybe even better than that, I mixed the puree with mayo for a sauce on a burger.

Where do I find xanthan gum?

Xanthan gum is great for thickening & stabilizing sauces (so the hot sauce doesn’t separate). You will be able to find it at most grocery stores or online. If you don’t want to use it, just add a little bit less water to keep the consistency of the sauce a bit thicker.