Nectarine Habanero Hot Sauce
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Ingredients
8 oz nectarines, roughly chopped (or peaches)
1/3 cup (2.67 ounces) apple cider vinegar
1/4 cup (1.5 ounces) chopped onion (or scallions)
2 tablespoons sugar
1 tablespoon lemon juice
2.25 teaspoons kosher salt
2 garlic cloves, peeled & cut in half
1 habanero peppers, stemmed & cut in quarters (optional: remove the seeds if you're more averse to heat)
Directions
- Put all the ingredients into a saucepan with a lid. Put on medium-high heat and bring the mixture to a bubbling boil.
- Lower the heat to medium-low and let the sauce simmer for anywhere from 15-30 minutes. You want the sauce to continue to simmer but not boil, so you may need the heat on very low or medium-low. Stir occasionally.
- Basically, just let everything simmer until the onions are translucent and the garlic is softened. Once it's reached that point, take the pot off the heat and blend the mixture using an immersion blender or stand blender.
- If the sauce seems a bit too thick, you can add up to 1/3 cup water to the sauce while blending to thin it out.
- This should make an 8-ounce jar of hot sauce. I highly recommend letting the sauce hang out in the refrigerator for a few weeks to let the heat mellow out before using. And it will last in the refrigerator for a long time.
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