Orange Habanero Barbecue Sauce Food

ORANGE HABANERO SAUCE

Steps:

• In a saucepan over high heat, cook the orange juice and the habanero halves. Reduce the juice, stirring often, until about a cup remains. Remove from heat.
• Remove the habanero halves from the sauce.
• Add the honey to the sauce and stir until combined.
• Season to taste with salt.

HABANERO BBQ SAUCE

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.

ORANGE HABANERO BARBECUE SAUCE

Steps:

• In a saucepan, combine oil and onion.
• Cook on low heat for about 10-15 minutes until onions are golden and caramelized.
• Add peppers and garlic.
• Stir fry for 1 minute until the garlic starts to change color.
• Pour out excess oil if you still have a lot of residual oil.
• Add rum, brown sugar, mustard, ketchup, soy sauce, paprika and salt.
• Bring to a boil.
• Reduce to a simmer and cook for about 10-15 minutes, until thickened.
• Don't overcook it as remember it will thicken more as it chills.
• Chill.

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

HABANERO BBQ SAUCE

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.

HABANERO PEACH BBQ SAUCE

Steps:

• *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
• Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
• Pour blended mixture into a large pot.
• Add all other ingredients and the seeds from 1 pepper.
• Stir to mix and cook over medium heat.
• Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
• Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
• Remove sauce from heat.
• If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).