Habanero Hot Sauce Recipes

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Steps:

• Sauté garlic in coated sauce pan.
• Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
• Remove from heat .
• Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
• Place in a blender and puree until it reaches a smooth consistency.
• Pour into sterilized bottles or jars and seal. Keep refrigerated.

EASY MANGO HABANERO HOT SAUCE RECIPE

Steps:

• Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.
• Boil the sugar with 2 tablespoons water and add the habanero and mango purée.
• Simmer, uncovered, for 20 minutes.
• Season with the maple syrup and salt.

HABANERO HOT SAUCE

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.

HABANERO HOT SAUCE RECIPE BY TASTY

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!

KICK ASS HABANERO HOT SAUCE

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 10 minutes. Cut chillis while waiting (see warnings). Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.

HOMEMADE HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over low heat. Cook and stir jalapeno peppers, habanero peppers, serrano peppers, and garlic in the hot oil until slightly tender and fragrant, about 5 minutes.
• Blend tomatoes in a blender until pureed and smooth.
• Mix pureed tomatoes, lemon juice, and lime juice into pepper mixture; bring to a low simmer. Stir whiskey into tomato mixture and simmer for 15 minutes.
• Strain sauce through a fine-mesh strainer, reserving the solids and transferred strained sauce back to the skillet. Blend the solids in a blender until smooth.
• Transfer pureed solids to the sauce and simmer for 15 minutes. Cool sauce completely; pour into jars or bottles and store in the refrigerator.

ESSENTIAL HABANERO HOT SAUCE

Steps:

• Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
• Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
• Pour in sterilized jars and process in a water bath as described above.

HABANERO HOT SAUCE

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.