Mexican Habanero Hot Sauce
Ingredients
- ½ cup tomato paste
- 10–15 habaneros chiles, de-stemmed
- ¼ cup malt vinegar
- Salt to taste
- 5 drops red food coloring
Steps
- Combine all ingredients in a food processor and pulse until smooth.
- Refrigerate in a non-reactive container for up to 2 months.
More recipes with tomatoes, chile peppers or vinegar
Adapted from “Mexican Habanero Hot Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.