10
Feb
Add the remaining tablespoon of olive oil to a large pot over high heat. In a small saucepan of boiling water blanch the chilies for 1 minute.
The sauce should be smooth.
Habanero pepper sauce recipe. How to make habanero hot sauce. Always choose ripe healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
Remove stems and chop. Remove the stems and discard. Rough chop the peppers and the garlic keeping them separate.
For a milder sauce you can remove the seeds with a spoon. 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. Season with salt and pepper to taste.
Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. 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.
In a small saucepan of boiling water blanch the chilies for 1 minute. Drain and let cool. In a blender or food processor pulse the chilies with garlic scallions carrots water and broth until finely chopped.
Add the vinegar mustard cilantro thyme and lime juice and pulse just until combined. 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. Blend the habanero pepper and rest of ingredients. In the blender mix all of the ingredients until they liquefy.
The sauce should be smooth. Pour the habanero pepper sauce into a deep saucepan and over medium high heat bring the sauce to a boil. Lower the heat so that the sauce continues to simmer for ten minutes.
Add water as needed until creamy and smooth about 1 4 cup 60ml adjust amount if altering batch size. Taste and adjust flavor as needed adding more lime juice for acidity salt for saltiness habanero peppers for spice or garlic for zing. Store covered in the refrigerator for about 7 days oftentimes more.
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Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils.