Based this almost exactly on NadiaG’s recipe from Bitchin Kitchen. Only real changes are that I added serrano peppers for a second kind of heat. Will try with some ghost pepper next time around. Also this is a bit of a blend of how Nadia made it on the Cooking Channel TV episode, vs. the somewhat more complex recipe on the website.
I should note that I absolutely love really hot food, but if you do use sliced but not seeded habeneros, make sure you know what you’re getting yourself into.
Although Nadia used this on her hot wings, and I tried that as well, I’m really just a sucker for my own cayanne-based hot wing sauces. However, this sauce is tremendous for burgers, hotdogs, and actually, with it’s fruity flavor, would be good on something like catfish as well. I think this will become a hot-sauce staple I’ll make often.
- 4 sliced habanero peppers (with seeds/ribs)
- 3 sliced serrano peppers (with seeds/ribs)
- 5 cloves of garlic, peeled and crushed
- 2 cups of cherry tomatoes, halved
- 1 medium sweet white onion, roughly chopped
- 1/2 cup balsamic vinegar
- 1/2 cup white vinegar
- 2 tablespoons maple syrup
- 2 teaspoons salt (to taste)
- 1/2 teaspoon ground ginger
- 2 Tablespoons extra virgin olive oil
- Add oil to a medium saucepan over medium heat
- Add onions, cook, stiring frequently, until translucent
- Add peppers, cook for 2-3 minutes until peppers have softened
- Add all the other ingredients, bring to a simmer
- Cook for 10-20 minutes until tomatoes break down
- Use an immersion blender, or transfer contents to a blender or food processor, and mix until, well, mixed