Saba Pepper Sauce Recipes

HABANERO PEPPER SAUCE

Habanero Pepper Sauce image

I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.

Provided by C in PA

Categories Sauces

Time 25m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

7 habanero peppers
13 garlic cloves
11 scallions, cut into 1 " pieces
1 large carrot, coarsely chopped
1/2 cup water
1/2 cup chicken broth
3/4 cup white vinegar
1/2 cup yellow mustard
2/3 cup chopped cilantro leaf
2 tablespoons thyme leaves
2 tablespoons fresh lime juice

Steps:

In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
Transfer to jar and refrigerate.
Best after 24 hours.
Can be made and refrigerated for 6 months.

Nutrition Facts : Calories 21.1, Fat 0.4, Sodium 95.8, Carbohydrate 3.6, Fiber 0.8, Sugar 1.4, Protein 1

SABA-BRAISED LAMB SHANKS

Saba-Braised Lamb Shanks image

If you're looking for a foolproof, wintry braised meat dish, this is virtually impossible to screw up! The only way to screw this up is to undercook the meat. The sauce has no thickeners, just pure 100% natural goodness.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Shanks

Time 3h50m

Yield 4

Number Of Ingredients 12

Ingredients

4 lamb shanks
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
½ teaspoon dried rosemary
1 large onion, sliced
6 cloves garlic, crushed
1 cup chicken broth
⅓ cup saba
½ teaspoon chopped fresh rosemary

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 9.8 g, Cholesterol 82.4 mg, Fat 20.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 7.3 g, Sodium 1034.8 mg, Sugar 1.7 g

SABA PEPPER SAUCE

Saba Pepper Sauce image

Make and share this Saba Pepper Sauce recipe from Food.com.

Provided by jenny butt

Categories Onions

Time 20m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon hot chili pepper, fresh finely chopped
2 tablespoons onions, finely chopped
1/2 teaspoon garlic, finely chopped
3 tablespoons malt vinegar
1/4 cup water
1/2 teaspoon salt
1 tablespoon olive oil

Steps:

Combine chillies, onions & garlic in small bowl.
Bring vinegar , water, salt to boil in small pan.
Stirring constantly pour over the chillie mixture.
Pour oil over top the top.
Tightly cover & rifridgerated.
Saba sauce can be safely kept for about 3-4 weeks.

Nutrition Facts : Calories 379.2, Fat 14.7, SaturatedFat 2, Sodium 1209.3, Carbohydrate 59.7, Fiber 9.3, Sugar 31.6, Protein 12.3

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