Blueberry Habanero Hot Sauce

Blueberry Habanero Hot Sauce (and my pathetic attempt to do a smiley face with the hot sauce bottle dripper)
Blueberry Habanero Hot Sauce (and my pathetic attempt to do a smiley face with the hot sauce bottle dripper)

So remember earlier this summer when I went berry picking with Mary Kate and I made the blueberry barbecue sauce? Well, I also made this Blueberry Habanero Hot Sauce. Just a warning that the outset, when I say hot, I mean hot. This is not a sauce for the faint of spice. Please be advised that my taste buds no longer think that Sriracha is all that hot, and I use it like ketchup, so when I say this is hot, I freaking mean it. Now with that out of the way, it’s really good. I really like the fruity spice combination and it was great to kick up my portion of the ribs we made with the Blueberry Barbecue Sauce to acceptable spice levels. Also, it was really good when I dipped marshmallows into it. I used to have a hot sauce collection in the long ago and far away time before corn, and I had a blueberry hot sauce in it. It’s really nice to get it back.

Blueberry Habanero Hot Sauce

Makes about 4 cups.

  • 1 1/2 cups of fresh blueberries
  • 1 onion chopped
  • 1 1/2 cups of apple cider vinegar
  • 1/4 cup of lime juice
  • 3 garlic cloves
  • 2 teaspoons of salt
  • 1 Tablespoon of sugar
  • 10 habanero peppers, seeds and stems removed, chopped.

Combine all ingredients, except for the habaneros, in a saucepan and bring to a medium boil. Cover the saucepan, and gently boil for 10 minutes.

Place the habaneros and the contents of the saucepan in a blender or food processor and puree until smooth.

You can either can this recipe in a water bath as described here – or you can store in the refrigerator or freezer. Also if you’re worried about using up this much hot sauce, you can make half the recipe.

Go blister your taste buds, it’s yummy!


      1. The recovering lawyer in me says that it’s not a tested recipe and therefore, we can’t really say how long the shelf life is. However, there’s an awful lot of acid in it between the vinegar and the lime juice, and the minor Googling I just did says that hot sauce stored in the fridge could last 90 days to 2 years. Mine was still good after about 6 to 8 months, but again, can’t really say 🙂 If you notice anything off about the sauce, like any signs of mold on the surface or on the container, afoul or fermented smell, or odd taste, I’d get rid of it. Maybe it won’t last that long though 🙂

      1. Oops, they used to be there. In any case, the recipe called for the jars to be filled to 1/4 inch head space, removing bubbles and wiping rim, and adding lid and ring to fingertip tight. Process in a water bath for 10 minutes, adjusting for altitude. Turn off heat, remove lid to canner and let jars stand for 5 minutes. Remove jars and cool. Hope that helps! – Denise

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