• Eunji Han

Habanero Delicata Squash Hot Sauce

I love pepper season and I really love making hot sauce. I have some cool asian inspired ones I need to dig up from my hot sauce making days but this was an easy recipe inspired by some leftover delicate squash I had and some peppers I picked up at the farmers market.

Feel free to double the portions in this recipe as I just did it with the ingredients I had on hand. This recipe filled 3/4 of a hot sauce jar.


  • 1 shallot, chopped

  • 5 cloves of garlic, minced

  • 1/2 cup of roasted delicata squash

  • 4 habanero peppers

  • 1 Tbsp olive oil

  • 1/4 cup water

  • 1 small lemon squeezed (2 Tbsp of juice)

  • 1/4 cup white vinegar

  • salt & pepper to taste


  1. In a sauce pan, heat up the oil and add garlic and shallots over medium heat. After about 2 minutes and the shallots soften, add in the peppers and squash.

  2. Cook for about 8-10 minutes until all the veggies are soft.

  3. In a blender, add water, lemon juice and vinegar. Add the veggies into the blender and blend until smooth.

  4. Season with salt and pepper to taste.

  5. Transfer the mixture back to the sauce pan and let it simmer for another 5 minutes. Simmering helps the hot sauce to break down the liquids further after blending.

  6. Option to strain or sieve the hot sauce if you don't like chunky hot sauce.

  7. Store in fridge. Should be good for up to 2 weeks.

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