Fermented Habanero Hot Sauce Recipes
CAROLINA REAPER HOT SAUCE RECIPE
This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce "hot", it doesn't get any hotter!
Provided by Mike Hultquist
Categories hot sauce Main Course
Number Of Ingredients 6
Steps:
- Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
- Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
- Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you'd like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
- If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
- Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.
Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PEACH HABANERO HOT SAUCE
Peach Habanero Hot sauce is an easy summer recipe that is great for using fresh peaches. The sweetness from the peaches along with the heat of the habanero peppers makes this a deliciously good hot sauce to put on burgers and steak or anything Mexican.
Provided by Christin Mahrlig
Categories Condiment
Time 16m
Number Of Ingredients 8
Steps:
- Combine all ingredients, EXCEPT habanero peppers in a medium saucepan. Bring to a boil. Turn heat down and simmer 5 minutes.
- Add peppers and simmer 1 more minute. Use an immersion blender to blend the mixture in the saucepan until smooth. Or use a blender, but let the mixture cool for 15 minutes first.
- Let cool completely and bottle in sauce jars or mason jars. Store in refrigerator. It should be good for several months.
FERMENTED HOT SAUCE
This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.
Provided by Russell
Time P12DT18h12m
Yield 96
Number Of Ingredients 7
Steps:
- Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
- Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
- Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
- Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
- Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.
Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g
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- First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
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- Finely chop all the vegetables and garlic in a food processor. Add the salt and continue to pulse until as smooth as possible.
- Scrape the hot sauce puree into a quart-sized (1L) jar for fermenting. Depending on the combination of vegetables, you may need to add a bit of water to keep everything under the liquid. To keep everything below the liquid for fermenting, use a ziptop bag filled with water as a weight. Generally, I don’t recommend using plastic bags fermenting, but in this case, it’s the best option.
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