APPLE-HABANERO JELLY
Provided by Sean Timberlake
Number Of Ingredients 4
Steps:
- Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
- Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
- Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
- Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
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
APRICOT-HABANERO HOT SAUCE
A sweet and hot-at-the-end BBQ sauce. The kick to this hot sauce is at the end but not that overpowering.
Provided by Mark
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add habanero peppers. Pour bourbon into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in apricots, followed by tomato sauce. Stir in brown sugar, vinegar, oregano, paprika, chili powder, salt, and black pepper. Simmer for 20 to 30 minutes.
- Remove from heat and let cool, 20 to 30 minutes.
- Blend using an immersion blender or transfer carefully into the bowl of a food processor or blender and blend until smooth.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 1.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 457.5 mg, Sugar 7 g
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