Roasted Tomato And Habanero Sauce Recipes

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!

SPICY ROASTED TOMATO SAUCE

Steps:

• Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast the garlic, serrano peppers, onion, and tomatoes on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool.
• Blend the garlic, peppers, onion, tomatoes, and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

OVEN ROASTED TOMATO SAUCE

Steps:

• Preheat the oven 400°f.
• Slice tomatoes in half, set aside.
• Pour the olive oil onto a large baking sheet and spread it around the sheet.
• Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
• Place the tomatoes cut side down onto the baking sheet.
• Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
• Allow to cool.
• Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
• Reheat sauce if using immediately.

ROASTED TOMATO AND HABANERO SAUCE

Steps:

• .Preheat oven to 300 degrees.
• Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
• Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
• Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.

ROASTED HABANERO HOT SAUCE

Steps:

• preheat grill to 400. Place peppers, garlic, onion tomato and carrot on grill wok and drizzle w/ olive oil, roast until garlic softens and onions are translucent( about 20 mins roughly) add all ingredients to a pot & mix thouroughly w/ immersion blender, till u have a smooth texture. simmer 10 min, strain and enjoy.

SPICY ROASTED TOMATO AND HABANERO PEPPER SAUCE

Steps:

• Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast all vegetables on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool. You may use the same skillet or multiple skillets. Vegetables don't have to be cooked at the same time. Blend the roasted vegetables and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

ROAST TOMATO AND HERB SAUCE

Steps:

• Place all the ingredients in a roasting tin in a medium oven (temp 190)
• Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
• Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
• If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
• This can be used with my chilli con carne recipe