INSANE HABANERO/MANGO HOT SAUCE (PALEO COMPLIANT)
In our house, the hotter the better. We put this *@^! on everything. This is best done on an outside stove or cooker--the fumes can be a bit rough when done indoors.
Provided by Pokey in San Antonio
Categories Low Protein
Time 40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In hot oil, sauté onions and garlic until onions are soft.
- In sauce pan, add fresh mangoes, carrots, vinegar, lime juice, salt, and habaneros. Bring to a boil, then lower heat and simmer until carrots are soft. Transfer to a blender. The fumes can be tough on wives and pets, so consider doing out side.
- Add onions, garlic, and puree until smooth.
- Return to stove and simmer until desired consistency. If too thick, add vinegar.
- Strain if you plan to put sauce in a typical hot sauce bottle with tiny opening, otherwise leave as is. Getting the sauce into the bottle can be tough. I found using a turkey injector works pretty good, if you have strained the sauce. If you do strain, save the "pulp" and add it to other recipes that call for fruit and heat. It freezes well.
Nutrition Facts : Calories 37.2, Fat 0.8, SaturatedFat 0.6, Sodium 123.8, Carbohydrate 7.2, Fiber 1, Sugar 4.5, Protein 0.9
This is going to be the best mango habanero hot sauce recipe you'll ever make!!Spoiler alert -It's deliciously addictive sauce! Spicy, not too sweet and great flavors. Kick up anything you want by drizzling this sauce over! It's fantastic on tacos, nachos, for shrimp, ribs, chicken - everything!
Provided by Jyothi Rajesh
Categories condiments sauce
Number Of Ingredients 9
Steps:
- Wear your latex gloves first before you do anything. Wash habanero peppers and pat dry them in paper towel which you can toss in trash after use along with gloves. Remove the green stem on the chilies and roughly chop them. You can cut them into halves, as you need to blend everything later. So don't bother dicing the habanero chilies very fine. I left the seeds on for half of the chilies and removed for other half as I was aiming for spicy sauce that was bearable for my palate. For milder spice please remove all the seeds from all the habanero chilies.
- Throw in all the ingredients into a blender, blend until smooth.
- Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.
- Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
- Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in refrigerator until use.
- Drizzle sauce over tacos, grilled shrimp, ribs, chicken - everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Nutrition Facts : Carbohydrate 70 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1224 mg, Fiber 3 g, Sugar 60 g, Calories 301 kcal, ServingSize 1 serving
HABANERO-MANGO HOT SAUCE
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 2/3 cups
Number Of Ingredients 7
Steps:
- Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.
- Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.
HABANERO INSANITY SAUCE
Make and share this Habanero Insanity Sauce recipe from Food.com.
Provided by Culinarycreations4u
Categories Sauces
Time 45m
Yield 24 ounces, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a bbq safe pan grill chili and garlic until evenly black.
- Take blackened chili and garlic and put them into a food processor.
- add vinegars and olive oil.
- add salt and pepper to taste.
- when all the ingredients are smooth place in a saucepan and simmer for 30 minutes.
- Once sauce is at room temperature, pour into 12 oz bottles and refrdgerate.
Nutrition Facts : Calories 59.8, Fat 2.2, SaturatedFat 0.3, Sodium 7, Carbohydrate 9.8, Fiber 1.4, Sugar 4.6, Protein 2
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
HABANERO SAUCE
A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Provided by carrd
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 25
Number Of Ingredients 16
Steps:
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g
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