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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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When I first got my dehydrater I had a lot of fun experimenting with drying all kinds of different things - as a result I had a bunch of dried habanero peppers to find uses for! I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem - I love the heat so I leave in the seeds but you could remove some or all of them if you like. The number of servings will depend on how you use the sauce - you will end up with around 1 cup and a half or so Ingredients:
1 cup water |
1/3 cup red wine vinegar |
1 -3 dried habanero pepper, depending on how spicy you want your sauce |
1 large red bell pepper |
1 tablespoon paprika |
1 teaspoon cumin |
1 teaspoon salt |
Directions:
1. Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in - you could remove some or all of the seeds before grinding if you like).
2. Combine all ingredients in a saucepan, bring to a boil and then simmer for 8-10 minutes.
3. Puree the sauce in a blender or food processor and enjoy!
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