HABANERO TACO SAUCE RECIPES

HABANERO HOT SAUCE RECIPE | ALLRECIPES

Habanero Hot Sauce Recipe | Allrecipes 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 Sauces

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 3 cups

Number Of Ingredients 10

Ingredients

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, CarbohydrateContent 0.8 g, FatContent 0.3 g, FiberContent 0.2 g, ProteinContent 0.1 g, SodiumContent 2.2 mg, SugarContent 0.3 g

HABANERO HOT SAUCE RECIPE | MEXICAN PLEASE

Habanero Hot Sauce Recipe | Mexican Please image

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

Ingredients

6 habanero peppers
3/4 cup peach
1/4 cup pineapple
1 small onion
2 garlic cloves
1" piece of ginger
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt
dash of cumin (optional)
dash of agave or honey (optional)
olive oil

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

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