Habanero And Poblano Hot Sauce Recipes

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HABANERO HOT SAUCE



Habanero Hot Sauce image

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

1 tablespoon olive oil
1 cup chopped carrots
½ cup chopped onion
4 cloves garlic, minced
5 habanero peppers
¼ cup water
¼ cup lime juice
¼ cup white vinegar
1 tomato
salt and ground black pepper to taste

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 AND POBLANO HOT SAUCE



Habanero and Poblano Hot Sauce image

Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.

Provided by jason.simone

Categories     Sauces

Time 1h10m

Yield 1 cup, 48 serving(s)

Number Of Ingredients 15

1 poblano pepper
4 habanero peppers
1/2 cup water
1/2 cup distilled white vinegar
4 teaspoons lime juice
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons mustard seeds
2 teaspoons fennel seeds
1 1/2 teaspoons liquid smoke
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cayenne (red pepper)

Steps:

  • Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
  • Let poblano cool then peel, seed, and chop into large chunks.
  • Remove stems from habaneros.
  • Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
  • Simmer mixture for 15-20 minutes or until reduced by about half.
  • Let cool and add lime juice.
  • Add vinegar until desired consistency is reached and stir or re-blend.
  • Let sit in refrigerator to enhance flavor.

Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2

HOME-STYLE HABANERO HOT SAUCE



Home-Style Habanero Hot Sauce image

Provided by Chuck Hughes

Categories     condiment

Time 45m

Yield About 4 cups

Number Of Ingredients 7

12 habaneros chiles
6 cloves garlic, peeled
2 onions, peeled and halved
Olive oil, for drizzling
Salt
1 bunch fresh cilantro
1 cup/250 ml white wine vinegar

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 RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

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

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

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

POBLANO CHILE SAUCE



Poblano Chile Sauce image

Categories     Sauce     Blender     Garlic     Onion     Pepper     Roast     Low Fat     Quick & Easy     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 5

3/4 pound fresh poblano chiles (4 to 6) or yellow bell peppers (2 to 3)
2 garlic cloves
1 large onion
2 teaspoons vegetable oil
1 cup chicken broth (8 fluid ounces)

Steps:

  • Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
  • Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

HABANERO HOT SAUCE



Habanero Hot Sauce image

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

8 -12 fresh habanero peppers, seeded and chopped
1 (15 1/2 ounce) can peach slices in heavy syrup
1/2 cup dark molasses
2 tablespoons prepared french's yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
1 1/2 tablespoons white salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger powder
1 teaspoon garlic powder (can use 2 teaspoons)
1/2 teaspoon ground allspice
2 teaspoons fresh ground black pepper (or to taste)
1 teaspoon liquid smoke seasoning (optional or to taste)

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.

HOT SWEET HABANERO CHILE SAUCE



Hot Sweet Habanero Chile Sauce image

Hot sauce recipe inspired by many others, but unique. Very simple ingredients and easy to make. Has great heat with legs (the heat lasts), good pepper flavor, and the sweet balances the heat. I used salt substitute (66% KCl, 33% NaCl) for low-sodium diet. Servings below are in tablespoons.

Provided by Thomas Michael Hyland

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h20m

Yield 48

Number Of Ingredients 10

10 habanero peppers, stemmed and seeded
4 jalapeno peppers, stemmed and seeded
4 Fresno chile peppers, stemmed and seeded
1 cup water
1 cup white vinegar
¼ cup chopped sweet onion
¼ cup brown sugar
2 teaspoons garlic powder
1 teaspoon liquid smoke flavoring
salt to taste

Steps:

  • Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 1.5 g

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