Join Tony as he makes Smoked Habanero Hot Sauce in the Headwaters Farm kitchen using ratios – balancing heat, sour, sweet and salt with savoury roasted vegetables.
Measure the processed pepper sauce (weight is best), use half as much vinegar and start with 1/4 of the vinegar weight in salt and sweet (I used some apple cider).
60 grams strained habanero (smoked whole, toss the stems, process and strain)
30 grams apple cider vinegar
8+ grams salt
8+ grams apple cider
1 cup chopped carrots
1 onion chopped
4+ cloves garlic
Pureé roasted vegetables and add to habanero/vinegar mixture
Adjust salt and sweet to taste after adding roasted vegetables