SWEET GARLIC-CHILI HOT SAUCE - RECIPE
A quick and easy hot sauce recipe that is tangy and garlicky and tart-sweet, more about the flavors of sweet chili and garlic than the heat of your typical hot sauce. Perfect for adding some zing to anything.
Provided by Mike Hultquist
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- Add all of the ingredients to a small pot and simmer for about 15 minutes to soften everything up. Some of the vinegar will evaporate.
- Cool, then transfer to a food processor. Process until nice and smooth.
- Strain out the solids, then pour the hot sauce into a bottle.
- Enjoy!
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 156 mg, ServingSize 1 serving
KICK ASS HABANERO HOT SAUCE
This turned out very similar to Suzie's hot sauce from Antigua that I am highly addicted to. I made a few tweaks. Thanks to Robyn / grillgrrrl.com
Provided by radsdau
Categories Soups, Stews and Chili
Time 30m
Yield 2
Number Of Ingredients 12
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 10 minutes. Cut chillis while waiting (see warnings). Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.
Nutrition Facts : Calories 86 calories, Fat 1.97244000076891 g, Carbohydrate 16.0407725042345 g, Cholesterol 0 mg, Fiber 3.03737498674755 g, Protein 1.90808750025318 g, SaturatedFat 0.287515000105382 g, ServingSize 1 1 Medium-large Jar (197g), Sodium 48.1957500029117 mg, Sugar 13.0033975174869 g, TransFat 0.131485000041346 g
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
ESSENTIAL HABANERO HOT SAUCE
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
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
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
25 OF THE MOST AMAZING HABANERO CHILI RECIPES
Provided by Eat Wine Blog Team
Number Of Ingredients 25
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
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.
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