Garrys Habanero Hot Sauce Recipes

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HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

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

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

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

HOME-STYLE HABANERO HOT SAUCE



Home-Style Habanero Hot Sauce image

Provided by Chuck Hughes

Categories     condiment

Time 45m

Yield About 4 cups

Number Of Ingredients 7

12 habaneros chiles
6 cloves garlic, peeled
2 onions, peeled and halved
Olive oil, for drizzling
Salt
1 bunch fresh cilantro
1 cup/250 ml white wine vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
  • Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.

CARROT HABANERO HOT SAUCE



Carrot Habanero Hot Sauce image

Eat this fermented sauce on anything you would use your favorite jarred hot sauce or serve with our crispy fried fish tacos.

Provided by Rick M.

Categories     Sauces

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb carrot, peeled and grated on the large holes of a box grater
2 garlic cloves, lightly crushed
1 orange habanero, stemmed, seeded, quartered
2 1/2 teaspoons kosher salt
1/4 cup fresh lime juice

Steps:

  • Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
  • Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
  • Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

HABANERO HOT SAUCE



Habanero Hot Sauce image

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

1 tablespoon olive oil
1 cup chopped carrots
½ cup chopped onion
4 cloves garlic, minced
5 habanero peppers
¼ cup water
¼ cup lime juice
¼ cup white vinegar
1 tomato
salt and ground black pepper to taste

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 Hot Sauce image

I was looking for an addition to our rotation of Tapatio, Sriracha, and Tabasco. We like both heat and flavor. This is amazing. It doesn't taste too peachy, which was my fear, just well balanced. It's similar to recipes I found online, one called Bob's "Liquid Fire" and another called Garry's Habanero Hot Sauce, with just a few tweaks.

Provided by Debtex

Categories     Sauces

Time 5m

Yield 12 ounces, 32 serving(s)

Number Of Ingredients 10

6 habanero peppers, stemmed (remove seeds if you can't take the heat)
0.5 (15 ounce) can peaches in light syrup
1/4 cup yellow mustard
1/4 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon salt
1 tablespoon paprika
1/2 tablespoon black pepper
2 teaspoons ground cumin
1/2 teaspoon pumpkin pie spice (because I had neither ground ginger or allspice on-hand)

Steps:

  • Put everything in a food processor or blender until there are no more chunks.
  • Pour into a glass jar or bottle. I poured mine into a clean 12-oz bottle that used to hold Crystal hot sauce, because I wanted the shaker top insert.
  • If you want to keep it shelf-stable, you could probably pour into glass jars and process in a boiling water bath for 10 minutes.

GARRY'S HABANERO HOT SAUCE



Garry's Habanero Hot Sauce image

My husband loves making new sauces. he experimented with this one, hoping to impress the guys at work. we love it and so did they!!! you can adjust the heat by cutting down on the peppers.

Provided by missy628mc

Categories     Sauces

Time 20m

Yield 1 QUART, 64 serving(s)

Number Of Ingredients 13

10 habanero peppers (seeded and chopped)
1/2 cup dark corn syrup
1/2 cup mustard
1/2 cup brown sugar
1 cup white vinegar
1 (15 1/2 ounce) can peaches in heavy syrup
2 tablespoons salt
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon fresh cracked black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ginger
1/2 teaspoon allspice

Steps:

  • Place peppers, corn syrup, mustard, sugar, vinegar and peaches in blender bowl.
  • pulse blender 3-4 times.
  • add in the measured spices and liquefy.
  • pour into quart jar and refrigerate overnight before using.

Nutrition Facts : Calories 25.1, Fat 0.2, Sodium 246.1, Carbohydrate 6.1, Fiber 0.4, Sugar 4.1, Protein 0.3

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