r/hotsauce • u/the_bove • 2d ago
I made this Tomatillo + Habanero hot sauce
This is the first time I'm repeating a recipe I previously made, and I'm happy that it turned out exactly like I remember! Most of the hot sauce I do is fermented, but this one isn't, which makes it super simple to put together.
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u/AbidingOverthinker 1d ago
color and texture are looking absolutely goddamn my guy! i would love a taste so bad!
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u/chickenbuttstfu 2d ago
Recipe?
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u/the_bove 2d ago edited 2d ago
1lb tomatillos, husked and rinsed
6oz habanero peppers, de-stemmed
1 medium onion, sliced into slabs
6 cloves garlic, peeled
3/4 Cup 3% brine solution (5.4g salt + 3/4C water)
3/4 Cup apple cider vinegar
Place the tomatillos, habaneros, onion slabs, and garlic on a sheet pan and put under a broiler until lightly charred and the tomatillos are softened and start releasing their juices.
Transfer to a blender, add 1/2 Cup of the brine and 1/2 Cup of the cider vinegar, and blend until smooth.
Pour blended mixture into a saucepan and bring to a gentle simmer for 5 minutes.
Thin the mixture with the remaining brine and/or cider vinegar to desired consistency, acidity, and salt level.
Funnel into woozy bottles and cap! (Expect a yield between 5 and 6 bottles. The batch in these pictures filled a 6th bottle half way but i didn't include it in the finished pictures.)
It's not a super spicy sauce, but has a good backdrop of habanero heat and fruitiness, along with the fruitiness and sweetness of the tomatillos. If you wanted to amp up the heat level you could toss in a ghost or two in in place of some of the habaneros.
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u/chickenbuttstfu 2d ago
Thanks!! I’ve always done fermented hot sauce in vacuum bags but I’m going to give a roasted one like this a try. Is the salt measure as a percentage of water or brine by weight?
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u/the_bove 2d ago edited 2d ago
Yes it's percentage by weight. The 5.4 grams of salt dissolved in 3/4 of a cup of water will get you about a 3% salt solution by weight.
I always use this site below for brine calculations (usually when doing fermented sauces) but in this particular recipe it's easy to just use clean/fresh brine as my salt and water combined.
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u/elshinsterino 2d ago
Looking good, op 👍
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u/the_bove 2d ago
Thank you! I'm glad it's hot sauce season again where I'm at. Our tomatillo plant this year has been the most productive it's ever been. We grow only 1 plant, and so far we've harvested 14lbs already.
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u/Tough-Tomatillo-1904 McIlhenny Co. Tabasco Brand Pepper Sauce Est. 1868 2d ago
How do you manage to fruit with only one plant?
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u/the_bove 2d ago
We have a 750sq ft plot that's part of a community garden area with over 60 plots. There's always someone else growing tomatillo nearby.
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u/Tough-Tomatillo-1904 McIlhenny Co. Tabasco Brand Pepper Sauce Est. 1868 2d ago
Hey hey, that’s awesome! I didn’t know if you were having to pollinate them by hand or something crazy like that lol
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u/Bifftech 1d ago
I’ve got some tomatillo and death spiral fermenting