HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
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!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
HABANERO HOT SAUCE
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
Provided by Jim
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g
GARLIC-HABANERO HOT SAUCE RECIPE - (4.7/5)
Provided by BobN
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil. Roast in the oven 15-20 minutes or until soft and skins begin to blister. Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer about 5 minutes. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Simmer another 5-10 minutes. Serve, or strain into sterilized bottles until ready to use. Should keep about a month.
HOME-STYLE HABANERO HOT SAUCE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
- Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.
HABANERO HOT SAUCE
This is a wonderful recipe for hot sauce that may be used in many recipes, if you are a lover of spicy sauce then you will love this, I make it all the time and use it in many recipes --- you may adjust the habanero peppers to suit heat level, for milder heat use 8 and for extreme heat use 12, I use the 12 habaneros my family loves extreme heat!--- a few dashes of sauce is all that is needed, this is hot and please use gloves while handling the hot peppers --- I have left the liquid smoke seasoning as optional I like to add it in, use only canned not fresh peaches for this sauce, servings is of coarse estimated --- you will love this!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15h
Yield 75 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
- Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
- Pour into glass jars, seal tightly and refrigerate for a few days before using.
- Store in refrigerator for up to 6 weeks.
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