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
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.
HOME-STYLE HABANERO HOT SAUCE
Make and share this Home-Style Habanero Hot Sauce recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 84.4, Fat 0.4, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 19.7, Fiber 3.3, Sugar 9.3, Protein 3.8
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
HOME-STYLE HOT SAUCE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a blender or pestle and mortar, combine all of the ingredients and blend well. The mixture should become like a paste. Once it is well mixed, place in a container and serve whenever you feel like having something spicy.
- Serve with tortillas or marinate fish, meat, poultry, or any of your favorite foods.
HABANERO HOT SAUCE
This recipe is based on the "Easy Hot Sauce" recipe on the National Center for Home Food Preservation's site, and "Red Hot Sauce" from the Ball Complete Book of Home Preserving. It is a thin hot sauce, similar in consistency to Tabasco or Texas Pete. You could also use 1 1/2 cups chopped Serrano or chopped jalapenos if you don't want to use habaneros. Cooking time includes processing time.
Provided by xtine
Categories Sauces
Time 55m
Yield 5-6 half pints
Number Of Ingredients 17
Steps:
- Place the cinnamon, bay leaf, mace, allspice, cloves, coriander seed, mustard seed, peppercorns and celery seed in a spice bag or tie in a quadruple layer of cheesecloth.
- In a large stockpot, combine the tomatoes, habaneros, onion, garlic, vinegar, and the spice bag. Bring to a boil, stirring occasionally. Simmer over medium heat, covered, for 20 minutes.
- Take the mixture off the heat and set the spice bag aside, but do not throw away. Press the mixture through a food mill, using the finest screen. Return the liquid to the stockpot and discard the solids.
- Place the dry mustard in a small bowl, and mix it with 2 tablespoons of the liquid, mixing so that it is well combined, with no lumps.
- Scrape any solids (tomato, pieces of garlic or onion) off the exterior of the spice bag. Add the spice bag, sugar, canning salt, and mustard mixture to the liquid in the stock pot, mixing well to combine. Bring to a boil and simmer over medium heat, uncovered, for 15 minutes.
- Ladle the sauce into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
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