St. Augustine Snake Bite Recipe

Preheat and arrange

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Toss the chopped red jalapeños, habaneros, carrots, onion, and whole garlic cloves with 1 tablespoon olive oil and spread them in a single layer on the sheet.

Roast

Roast the vegetables 18–22 minutes, turning once halfway, until peppers and onion are blistered and charred in spots and carrots are softened. Remove from oven and let cool 10 minutes. (Roasting mellows flavor and adds depth; if you prefer fresher, skip roasting and proceed with raw ingredients.)

Transfer the roasted vegetables (including any juices on the sheet) to a medium saucepan. Add the distilled white vinegar and 1/2 cup water. Bring to a gentle simmer over medium heat, reduce heat to low, and simmer 6–8 minutes to let flavors meld and soften garlic & carrots further.

Carefully transfer the hot mixture to a high-speed blender. Add kosher salt, granulated sugar, smoked paprika, ground cumin, and black pepper. Blend on high until completely smooth, about 1–2 minutes. If the sauce is too thick, add up to 2–4 tablespoons more water to reach desired consistency.

Taste the blended sauce and stir in fresh lime juice. Adjust salt, sugar, or lime as needed to balance heat and acidity. If you want a slightly smokier flavor, add an extra 1/4 teaspoon smoked paprika. If you prefer more vinegar tang, add up to 1 additional tablespoon vinegar and re-blend briefly.

For an ultra-smooth hot sauce, pass the blended mixture through a fine-mesh sieve set over a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids. This step is optional if you like a chunkier texture.

Return the strained sauce to the saucepan and bring to a gentle simmer for 2–3 minutes to marry flavors and slightly reduce. Stir in chopped cilantro (if using) and 1 teaspoon extra-virgin olive oil for sheen and mouthfeel. Remove from heat and let cool to room temperature.

Transfer sauce to a sterilized bottle or jar. Refrigerate. The sauce will mellow and develop over 24–48 hours. Shake well before each use.