Habanero Coconut IPA Beer Hot Sauce
Bold, spicy, and tropical hot sauce
As we hit colder temperatures, what better way to heat things up with some bold hot sauce.
Bring the tropical paradise to your next meal with this Habanero Coconut IPA Hot Sauce.
It will purge your taste buds into a wonderland of a perfect blend of spicy and sweet.
This sauce uses fresh oranges, sweetened coconut and spicy habaneros to balance the hoppy deliciousness of a West Coast IPA.
The shredded coconut balances the warmth of the red jalapeño and habanero peppers. And, the West Coast IPA enhances the blended flavors of the sauce.
The alcohol in the IPA actually burns up during the cooking process, so this hot sauce is safe for anyone who enjoys a good sauce.
According to our personal tasters, we rate the heat level of this beer as a 5 out of 10.
Make sure to use gloves to handle all peppers.
Please refrigerate your hot sauce.
Check out the notes for our recommendations about the beer to use!
As always, we hope you enjoy your creation with a pint!
Let us know how it turns out in the comments below.
- Prep Bowls
- Two Saucepans
- Blender or Food Processor
- Gloves for Handling Peppers
- 4 oz habaneros
- 4 oz red jalapeños
- 1 cup seasoned rice vinegar
- ½ cup honey
- ½ cup sweetened shredded coconut
- 12 fl oz West Coast IPA
- 3 fresh Naval oranges
- 1 zest from one of the oranges
- De-stem and dice all peppers. Use gloves to handle all peppers.
- Zest one orange, save the zest and orange.
- Peel all oranges, dice into quarters.
- In a small pot on medium heat, add IPA and fresh diced peppers.
- Allow to simmer for 15 minutes.
- In a separate saucepan on low heat, add seasoned rice vinegar, orange zest, coconut shreds, and honey.
- Stir the ingredients in the saucepan to ensure there is no sticking or burning. Cook on low heat for 10 minutes.
- Combine contents of both pans together (for a milder sauce, you can strain the peppers out of the beer mixture).
- Bring the heat up from low to medium in the saucepan with all the ingredients. Stir occasionally to prevent burning and sticking.
- Allow the saucepan to simmer on low-medium heat for 25 minutes.
- Remove the heat and use a blender or food processor to blend the sauce to consistency you prefer.
- Place into jars.
- Refrigerate leftover sauce.
- Sculpin IPA by Ballast Point Brewing
- Origin: San Diego, CA
- ABV: 7%
- IBU: 70
- Union Jack IPA by Firestone Walker
- Origin: Paso Robles, CA
- ABV: 7%
- IBU: 70
- Stone IPA by Stone Brewing
- Origin: Escondido, CA
- ABV: 6.9%
- IBU: 71
- Rebel IPA by Samuel Adams
- Origin: Boston, MA
- ABV: 6.5%
- IBU: 45
- West Coast-Style IPA by Uinta Brewing
- Origin: Salt Lake City, UT
- ABV: 6.3%
- IBU: 62