Homemade hot pepper sauce
4 pepper(s), or habanero chiles, stemmed
1 small, white variety, coarsely chopped
3 clove(s), chopped
¼ tsp, or more to taste
Canned crushed tomatoes
Distilled white vinegar
Vegetable bouillon cube
1 cube(s), crushed
- Preheat broiler. Arrange chiles on small baking sheet and broil, turning once, until charred, 2 to 4 minutes.
- Coat medium saucepan with nonstick spray. Heat pan over medium-low. Add charred chiles, onion, garlic, and 1⁄4 tsp salt. Cook, stirring occasionally, until onion softens, 10 to 15 minutes. Add 1 cup water, tomato sauce, vinegar, 2 tsp honey, and crushed bouillon cube. Simmer, stirring occasionally, until flavors meld, about 15 minutes. Using immersion or standard blender, blend until sauce is slightly chunky. Add more salt and honey to taste. Transfer sauce to jar with lid. Let cool, uncovered. Cover jar and refrigerate for up to 2 weeks.
- Serving size: 1/4 cup