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Does this hot sauce recipe sound safe?

18 years ago

Could it be true? Keeps for one year?

Or should I post this on the "Harvest" forum. I have a ton of habs. I don't want them to go to waste.

Habanero Sauce

12 habaneros chopped, stems removed

1/2 c chopped carrot

1/2 c chopped onion

3 cloves garlic minced

1 t vegetable oil

1/2 c white vinegar

1/4 c fresh lime juice

Saute the onion and the garlic in the oil until soft. Add carrots and 1/2 cup water. Simmer until carrots are tender.

Place carrot mixture and habaneros in a blender puree until smooth. Combine puree with vinegar and lime simmer for 5 minutes over low heat to combine flavors, strain into sterilized bottles, can be kept for up to 1 year. Is a rather toxic orange colour and very hot. Use sparingly.

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Comments (5)

UncleJohn
18 years ago
It depends on what you mean by safe: the vinegar and lime juice should make it acidic enough that you shouldn't have to worry about botulism.
djfp
18 years ago
The part that the recipe is leaving out, is that you would need to process the jars in a water bath to seal (as well, the sterilized jars would need to be of the appropriate canning variety such as mason, bell, etc.) Here is a good site regarding canning/water baths: http://www.ext.vt.edu/pubs/foods/348-594/348-594.html
The idea is to do all of the above, pack into sterile jar, screw on top, and then boil for approx 10 minutes to seal. The vinegar content listed should provide ample acidity to allow for it to remain viable for at least a year (assuming at least 5% acidity).
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Dave, I do think it sounds safe, for all the reasons you say. But consider it this way...it is a bit less acidic than the NCHFP recipe for hot sauce with tomatoes, and it is thicker than pickled peppers (in terms of convection in the liquid), so either way the tested recipe (hot sauce or pickled peppers) is getting a less-safe change (rather than an equal change such as peppers for onions, or a more-safe change such as extra vinegar for water). I do think subbing all peppers for the tomatoes is probably fine, and I would eat sauce made that way. I was just wondering, because sometimes when people post discussions on tested recipes with multiple substitutions, you feel it's too different from the tested recipe. Nothing wrong with that opinion, of course, and it surely matches the official food safety opinion from the USDA. I just like to think scientifically about whether the changes really affect safety - whether each substitution affects acidity, oil content, heat transfer within the product, etc. I usually have no problem with combining 4 or 5 substitutions that are individually approved, but I did, for example, think it was questionable to sub a lot of garlic for onions in the roasted tomato salsa thread. One thing I really like about this forum is the way we conduct reasoned and thoughtful discussions on the issues, so it's nice to have different opinions around, and to be able to talk respectfully. I wasn't questioning the pepper substitution, Dave, just wondering how it fit into your food safety views. Hearing it from an extension class seems like a pretty good approval to me. Melissa
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Thank you Carol for finding the recipe. I'm sorry Annie that I lost it. I think you sent it via email and I'm going to blame Steve for deleting it. Ha Yes, I am swimming in Habaneros. I've even used some for decoration in a fall arrangement for my table. They are a beautiful orange/yellow color. My daughter was over for lunch the other day and I had homemade vegetable soup and she asked where my hot sauce was. (She puts it on everything.) I don't really like hot spicy food so I don't have any hot sauce in the house. Well, I will now. Thanks again for the recipe. Karen
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UncleJohn
18 years ago
I don't believe you have to can hot sauce as described above (AS OPPOSED TO SALSA). I received a hot sauce kit with standard skinny bottles and detailed directions, for making Tabasco-style hot sauces. They specifically said that you do not have to sterilize, that the acidic content of the vinegar that all their recipes were based on kept the sauce safe for a year or more (mine certainly did).

If you are making salsa, however, you HAVE TO can it, or you should freeze it within a week. Homemade salsa should keep for about two weeks in your fridge. Botulism is deadly, don't risk it.
jah_in_ma
18 years ago
UncleJohn, do you have a site link or phone number for that hot sauce kit? I am doing same now.

Thanks
John
warpath
18 years ago
Hey UncleJohn,
You seem to know a great deal about botulism. So perhaps you could give me some advice as to what I should do.

Okay, many years ago I bought a bottle of hot pepper sesame oil. Two ingredients: toasted sesame oil, red chile pepper.
I decided to add a bunch of completely dried out cayenne pepper chiles. I used it for about two years like that.

Currently, it's been in a storage locker for the past 3 years (enduring 3 cold winters in NY state).
We've got our new house and I took it back out of storage.

I'm wondering if the freezing temps has made it go toxic (botulism).
Should I just toss it out?
I know that adding garlic to your oils can cause botulism...but no garlic was added.

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