Habanero Pepper Sauce Food
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
BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE
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
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.
HABANERO PEPPER CREAM PASTA
This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
Provided by Stefanie Magee Magnuson
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g
HOT PEPPER SAUCE - A TRINIDADIAN STAPLE
Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!
Provided by Trini
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 100
Number Of Ingredients 12
Steps:
- Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g
HABANERO PEPPER SAUCE
I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.
Provided by C in PA
Categories Sauces
Time 25m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
- In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
- Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
- Transfer to jar and refrigerate.
- Best after 24 hours.
- Can be made and refrigerated for 6 months.
Nutrition Facts : Calories 21.1, Fat 0.4, Sodium 95.8, Carbohydrate 3.6, Fiber 0.8, Sugar 1.4, Protein 1
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
HABANERO BBQ SAUCE
Sweet, tangy, and spicy...Great addition to ribs, chicken, or pulled pork (ESPECIALLY pulled pork sandwiches.)
Provided by Derek M. Zimmerman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
- Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 24.5 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 121.7 mg, Sugar 23.1 g
HABANERO BBQ SAUCE
I found this recipe on PepperFool.com and tried it when I had some extra habanero peppers and a craving for something spicy. I use it to baste chicken, pork or beef on the barbecue, or on burgers, although it is a bit spicy. I'm going to try it next with dark rum instead of water for some extra flavour. Remember to wear gloves when handling the habanero peppers, the smell and burning stay on your fingers for a LONG time!!
Provided by CoCaShe
Categories Sauces
Time 45m
Yield 1 standard BBQ sauce bottle
Number Of Ingredients 9
Steps:
- Brown onions and peppers on oil.
- Add remaining ingredients and simmer for 30 minutes.
- I store this in an old BBQ sauce bottle in the fridge for a few weeks, it keeps pretty well.
DRIED HABANERO HOT SAUCE
When I first got my dehydrater I had a lot of fun experimenting with drying all kinds of different things - as a result I had a bunch of dried habanero peppers to find uses for! I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem - I love the heat so I leave in the seeds but you could remove some or all of them if you like. The number of servings will depend on how you use the sauce - you will end up with around 1 cup and a half or so
Provided by anonymous
Categories Sauces
Time 20m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in - you could remove some or all of the seeds before grinding if you like).
- Combine all ingredients in a saucepan, bring to a boil and then simmer for 8-10 minutes.
- Puree the sauce in a blender or food processor and enjoy!
Nutrition Facts : Calories 111, Fat 2, SaturatedFat 0.2, Sodium 2357.7, Carbohydrate 18.7, Fiber 6.7, Sugar 10, Protein 3.8
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
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