Garlic Habanero Hot Sauce Recipe 475 Food

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Belizean Style Habanero Sauce - Hot Sauce image

I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.

Provided by David04

Categories Sauces

Time 25m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
optional papayas, prickly pear fruit or mango

Steps:

Sauté garlic in coated sauce pan.
Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat .
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.

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

Ingredients

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.

CARROT HABANERO HOT SAUCE

Carrot Habanero Hot Sauce image

Eat this fermented sauce on anything you would use your favorite jarred hot sauce or serve with our crispy fried fish tacos.

Provided by Rick M.

Categories Sauces

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb carrot, peeled and grated on the large holes of a box grater
2 garlic cloves, lightly crushed
1 orange habanero, stemmed, seeded, quartered
2 1/2 teaspoons kosher salt
1/4 cup fresh lime juice

Steps:

Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

ESSENTIAL HABANERO HOT SAUCE

Essential Habanero Hot Sauce image

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

Ingredients

1 1/2 cups carrots, chopped
1 onion, chopped
1 1/2 cups white vinegar
1/4 cup lime juice
3 garlic cloves, minced
2 teaspoons salt
10 habanero peppers, seeds and stems removed, chopped

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

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

Ingredients

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

More about "garlic habanero hot sauce recipe 475 food"

5-INGREDIENT HABANERO HOT SAUCE | MINIMALIST BAKER …

ウェブ 2021年2月22日 Insanely delicious, spicy habanero hot sauce with 5 simple ingredients: onion, garlic, lime, habanero peppers, and salt! …
From minimalistbaker.com
4.5/5 (15)
カテゴリ Sauce
料理 Gluten-Free, Mexican/Latin-Inspired, Vegan
合計時間 5 分

Add peppers, onion, garlic, lime juice, and salt to a small blender or food processor and blend until smooth. Add water as needed until creamy and smooth - about 1/4 cup (60ml // adjust amount if altering batch size).
Taste and adjust flavor as needed, adding more lime juice for acidity, salt for saltiness, habanero peppers for spice, or garlic for "zing."
Store covered in the refrigerator for about 7 days, oftentimes more. Freeze leftovers in an ice cube tray and store in the freezer for individual use up to 1 month.

Garlic Habanero Hot Sauce Recipe 475 Food

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

HOME-STYLE HABANERO HOT SAUCE

CARROT HABANERO HOT SAUCE

Eat this fermented sauce on anything you would use your favorite jarred hot sauce or serve with our crispy fried fish tacos.

ESSENTIAL HABANERO HOT SAUCE

HABANERO HOT SAUCE RECIPE BY TASTY

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

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