Basic Habanero Hot Sauce Recipes

HABANERO HOT SAUCE

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

BASIC HABANERO SAUCE

Steps:

• Saute onion and garlic until soft.
• Add carrots with a small amount of water.
• Bring to a boil, reduce heat and simmer until carrots are soft.
• Place in a blender with the peppers; puree until smooth.
• Mix puree with vinegar and lime juice and simmer for 5 minutes.
• Seal in sterilized bottles/jars. Makes 2 cups.
• You can also try: My recipe.
• I'm allergic to onions, so I make mine somewhat differently
• 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
• Saute Garlic in oil until soft.
• Add carrots and stir-fry for a minute or two to distribute the garlic well.
• Add enough water to come just short of covering the carrots.
• Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
• Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
• Return to the stove and simmer 5 to 7 minutes.
• For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
• For a thicker basting type sauce, bottle as is.
• Makes 8 or 9 ( 4 oz) canning jars.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!