Pickled Mango And Habanero Relish Recipes

HABANERO PEPPER RELISH

Steps:

• 1. Wash and chop peppers. I leave seeds in because we like the heat. Wash and chop bell peppers. Chop onions. I use a food processor to get it all done quickly.
• 2. In a large pot combine your peppers & onion with apple cider vinegar, seasoning (put pickling spice in cheesecloth). Bring to a boil. I also add a few dashes of a honey lime balsamic vinegar we love. When you take it off the heat, stir in 1 Tbsp. Turmeric.
• 3. Sterilize jars and lids. Fill jars, wipe sides and put on lids and rings. Hot water bath for 10 minutes. Let set until they all seal.
• 4. Made 2 half pints, 9 pints and 12 4 oz jars.

HOUSEMADE HABANERO PICKLES

Steps:

• Put cukes, habaneros and garlic in a 5-gallon bucket.
• Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket.
• Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.

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!