Basic Habanero Sauce Recipes
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
HABANERO SAUCE
A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Provided by carrd
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 25
Number Of Ingredients 16
Steps:
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g
HABANERO SAUCE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.
BASIC HABANERO SAUCE
WARNING, WHEN HANDLING HABENEROS, WEAR RUBBER GLOVES AND GLASSES or GOGGLES. WHEN COOKING ALWAYS COVER, OR USE THE STOVE'S VENT FAN. Basic Habenero Sauce
Provided by Michael D. King
Categories Low Protein
Time 37m
Yield 8-9 oz
Number Of Ingredients 7
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.
Nutrition Facts : Calories 55, Fat 2, SaturatedFat 0.3, Sodium 12.6, Carbohydrate 8.5, Fiber 1.4, Sugar 4.5, Protein 1.5
HABANERO SAUCE
Steps:
- In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.
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
ESSENTIAL HABANERO HOT SAUCE
Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.
Provided by Busters friend
Categories Low Protein
Time 1h25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
- Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
- Pour in sterilized jars and process in a water bath as described above.
Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9
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- Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
- Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.Reminder: Always wear gloves when handling spicy peppers!
- In a medium sauce pan, heat the olive oil on low heat, until it shimmers. Add the chopped peppers and cover. Cook until the peppers are very soft, about 8 minutes.Note: We recommend wearing a respirator or mask and lab goggles while making super spicy hot sauce. Cooking habaneros releases capsaicin into the air. It doesn't feel good! At least open windows and get some ventilation.
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