HABANERO HOT SAUCE RECIPE | MEXICAN PLEASE
Consider yourself warned! This is a massively fiery Habanero Hot Sauce! All you need is a drop or two to amp up your favorite dish, with a special nod to Fish Tacos. Yum! (Note: instructions not meant for canning or long term preserving.)
Provided by Mexican Please
Categories Side Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Give the habaneros a good rinse and de-stem them. Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional. Use caution (or gloves) when handling habanero peppers.
- Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil. It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
- Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.
- Add mixture to a blender or food processor and combine well.
- Take a taste. It will be plenty hot so consider yourself warned! You can add dashes of agave or honey to sweeten it up and temper the heat if you want.
- Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.
Nutrition Facts : Calories 15 kcal, ServingSize 1 serving
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, CarbohydrateContent 11 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 1 gram, SugarContent 5 grams
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