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 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 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 HOT SAUCE
Habanero peppers, bell peppers and garlic are fermented in saltwater to create a spicy, Habanero Hot Sauce that's rich in flavor and delicious put on top of anything you want to add some heat to.
Provided by Danielle
Categories Fermented
Time 15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Make the basic brine by combining 2 cups of water with 1 tablespoon of salt. Set aside. (You may need to warm the water up a little for the salt to dissolve.
- Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder.
- Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top to avoid spills during fermentation.
- Optionally: Add a fermentation weight and an airlock lid if you have them.
- If you're not using an airlock, cover the jar loosely with the lid so gas can escape while it's fermenting.
- Set on the counter away from direct sunlight for 10-14 days.
- When it's done fermenting, strain the pepper mixture from the brine. Set the brine aside.
- Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the thickness/ consistency you like.
- Pour the hot sauce into a jar or bottle and store in the refrigerator. Hot sauce will last up to a year in the fridge.
- If you have leftover brine you can mix it with vinegar to make a Tobasco style hot sauce.
ROASTED TOMATO AND HABANERO SAUCE
This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.
Provided by mary winecoff
Categories Fruit
Time 1h50m
Yield 2 cups
Number Of Ingredients 8
Steps:
- .Preheat oven to 300 degrees.
- Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
- Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
- Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.
Nutrition Facts : Calories 148.9, Fat 9.7, SaturatedFat 1.3, Sodium 163, Carbohydrate 15.3, Fiber 3.6, Sugar 9.3, Protein 3.1
MANGO-HABANERO HOT SAUCE - RECIPE
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It's time to spice things up!
Provided by Mike Hultquist
Categories hot sauce Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.
- Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.
- If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.
- Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 2 mg, Sugar 3 g, ServingSize 1 serving
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.
BOB'S HABANERO HOT SAUCE - LIQUID FIRE
Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.
Provided by Bob Miller
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h15m
Yield 64
Number Of Ingredients 13
Steps:
- Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Nutrition Facts : Calories 22.5 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 242.6 mg, Sugar 4.4 g
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- Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
- Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.Reminder: Always wear gloves when handling spicy peppers!
- In a medium sauce pan, heat the olive oil on low heat, until it shimmers. Add the chopped peppers and cover. Cook until the peppers are very soft, about 8 minutes.Note: We recommend wearing a respirator or mask and lab goggles while making super spicy hot sauce. Cooking habaneros releases capsaicin into the air. It doesn't feel good! At least open windows and get some ventilation.
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- Place corriander seed in a heavy pan pre-heated over medium heat and toast, stirring to prevent burning. Remove seed from heat when aromatic and let cool slightly before grinding them with a mortar and pestle or in a spice mill or small coffee grinder. Alternatively, you may certainly use prepared ground corriander. Set aside.
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- Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
- Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
- Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
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