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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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WARNING, WHEN HANDLING HABENEROS, WEAR RUBBER GLOVES AND GLASSES or GOGGLES. WHEN COOKING ALWAYS COVER, OR USE THE STOVE'S VENT FAN. Basic Habenero Sauce Ingredients:
12 habanero peppers, stemmed and chopped |
1 tablespoon vegetable oil |
1/2 cup carrot, chopped |
1/2 cup onion, chopped |
1/2 cup distilled vinegar |
2 garlic cloves |
1/4 cup lime juice |
Directions:
1. Saute onion and garlic until soft.
2. Add carrots with a small amount of water.
3. Bring to a boil, reduce heat and simmer until carrots are soft.
4. Place in a blender with the peppers; puree until smooth.
5. Mix puree with vinegar and lime juice and simmer for 5 minutes.
6. Seal in sterilized bottles/jars. Makes 2 cups.
7. You can also try: My recipe.
8. I'm allergic to onions, so I make mine somewhat differently
9. 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
10. Saute Garlic in oil until soft.
11. Add carrots and stir-fry for a minute or two to distribute the garlic well.
12. Add enough water to come just short of covering the carrots.
13. Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
14. Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
15. Return to the stove and simmer 5 to 7 minutes.
16. For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
17. For a thicker basting type sauce, bottle as is.
18. Makes 8 or 9 ( 4 oz) canning jars.
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