Toms Double Barrel Habanero Hot Sauces Recipes

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

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.

TOM'S DOUBLE BARREL HABANERO HOT SAUCES

Steps:

• Saute the onion and garlic in the oil until soft.
• Add the carrots with a small amount of water.
• Bring to a boil, reduce the heat, and simmer until the carrots are soft.
• Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced.
• Add the onion, garlic and carrots and puree the mixture until smooth.
• Return the mixture to the stove and simmer for 5 minutes.
• Strain the mixture into an empty hot sauce bottle. You'll get about 4 ounces.
• This is a fiery hot sauce that you need to use with care.
• Place the ingredients that were strained out into a jar and refrigerate.
• It will have the consistency of finely grated horseradish and the flavor of habanero fruit.
• I love this on just about everything.

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.

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.

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!