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1
Preheat the oven to pretty much as high as it can go.
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2
For my oven, as far as I know, thats 525 F. If you have a baking stone you could put that in the oven as well for added heat, but you really dont need to.
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3
Cut the stems off of the peppers and use a knife or your fingers (gloves recommended) to pull or scrape out the seeds and most of the white membrane.
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4
Those are the spiciest parts of the pepper, just too spicy for a condiment.
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5
This can most easily be done by cutting each pepper lengthwise then scraping out the insides.
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6
Once they are prepped, place the peppers on a baking sheet and pop them into that really hot oven.
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7
Five minutes should be sufficient to get a nice char.
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8
Im just going to warn you right now that these peppers are serious.
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9
Are habeneros the spiciest peppers out there?
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10
Not by a long shot.
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11
But, they do secrete spicy oils.
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12
Use gloves, and/or wash your hands really well and avoid touching your face.
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13
Sometimes as the peppers are in the oven or after they come out you will notice that you might start coughing because the spice has permeated the air.
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14
All of this goes away pretty quickly, and should not deter you from making hot sauce.
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15
It really is worth it!
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16
Place the roasted peppers in a blender along with the tomatoes and lemon juice.
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17
Puree until the mixture is smooth.
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18
Take a fine food sieve and place it over a bowl.
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19
Pour the mixture into the sieve and work it through with a rubber spatula until only a thin layer of hidden seeds and other bigger clumps are left in the sieve.
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20
Discard the solids.
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21
Add the vinegar into the bowl and the hot sauce is ready.
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22
Enjoy!
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23
P.S.
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24
Sometimes the oils will stay on your hands even after washing many times.
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25
In a few hours, your fingers may start to have a burning sensation.
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26
Put some toothpaste on your fingertips.
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27
Really, Im not kidding, it works.
