HABANERO HOT SAUCE
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
Time 20m
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 AND POBLANO HOT SAUCE
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
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
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.
HOT SWEET HABANERO CHILE SAUCE
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
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
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
POBLANO CHILE SAUCE
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
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
More about "habanero and poblano hot sauce food"
HABANERO HOT SAUCE – JUDY MATUSKY, RDN, LDN
From judymatusky.com
Estimated Reading Time 2 mins
HABANERO HOT SAUCE | SPICY RECIPES, HOT SAUCE, STUFFED PEPPERS
From pinterest.com
1.7K pins
SINAI GOURMET FRESH HOT PEPPER SAUCE - POBLANO ORIGINAL, 0.12 LITER
From amazon.ca
Reviews 12
WEEKNIGHT POBLANO + HABANERO HOT SAUCE — ETHAN
From ethanchlebowski.com
Estimated Reading Time 2 mins
AYANA'S ROASTED POBLANO HOT SAUCE - THE BUSLIFE KITCHEN
From thebuslifekitchen.com
FOR THE LOVE OF HOT SAUCE & SALSA! - LA PIñA EN LA COCINA
From pinaenlacocina.com
POBLANO & SERRANO HOT SAUCE | HUMBLE HOUSE FOODS
From hotsaucefindr.com
TASTE TEST: THE 8 BEST MEXICAN HOT SAUCES ON THE MARKET
From blog.amigofoods.com
JALAPENO POBLANO HOT SAUCE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
HOMEMADE POBLANO-HABANERO OIL. : HOTSAUCE
From reddit.com
GREEN HABANERO HOT SAUCE RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
HABANADA PEPPER GUIDE: HEAT, FLAVOR, USES - PEPPERSCALE
From pepperscale.com
HABANERO AND POBLANO HOT SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.ca
GREEN POBLANO HOT SAUCE #EATTHEWORLD - PALATABLE PASTIME
From palatablepastime.com
ROASTED POBLANO + HABANERO HOT SAUCE — ETHAN
From ethanchlebowski.com
HABANERO AND POBLANO HOT SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
CILANTRO RICE AND BEAN STUFFED POBLANO PEPPERS - BAKER BY NATURE
From bakerbynature.com
4-INGREDIENT ROASTED POBLANO CREAM SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
19 TYPES OF PEPPERS: CAYENNE, HABANERO, POBLANO, AND MORE
From greatist.com
10 BEST HABANERO HOT SAUCE RECIPES - YUMMLY
From yummly.com
POBLANO HOT SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET HABANERO GRILLED PORK TACOS | CHOLULA
From cholula.com
WHERE CAN I BUY POBLANO HOT SAUCE RECIPES
From stevehacks.com
MEZZETTA HOT SAUCE HABANERO - KOFFIEMACHINES.NU
From koffiemachines.nu
SIMPLE HABANERO HOT SAUCE RECIPE - 6 INGREDIENTS | PEPPER GEEK
From peppergeek.com
RECIPE: SMOKED POBLANO FERMENTED HOT SAUCE - FARMSTEADY
From farmsteady.com
THE 5 BEST SUBSTITUTES FOR HABANERO PEPPER | AMERICAS RESTAURANT
From americasrestaurant.com
SPICY HABANERO MARINADE - PEPPERSCALE
From pepperscale.com
ARE POBLANO PEPPERS HOT? | MEXICAN PLEASE
From mexicanplease.com
THE PEPPER PLANT HABANERO HOT SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
ROASTED POBLANO + HABANERO HOT SAUCE — ETHAN
From pinterest.com
HOW TO MAKE SMOKED POBLANO FERMENTED HOT SAUCE - YOUTUBE
From youtube.com
72 EASY AND TASTY HABANERO HOT SAUCE RECIPES BY HOME COOKS
From cookpad.com
HABANERO CHOCOLATE SAUCE, AND LOVING THE FARMERS MARKET
From mexicoinmykitchen.com
CAYENNE, HABANERO, POBLANO, AND MORE
From healthyrecipes.extremefatloss.org
SWEET MANGO HABANERO SAUCE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
POBLANO ORIGINAL | FRESH HOT SAUCE | SINAI GOURMET HOT PEPPER …
From sinaigourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love