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supersimple habanero sauce ideas

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ohmatic

so yeah, i wanted to make a sauce, and keeping it super simple.

so i just blended 2 orange habs in about 120ml of water, added salt, lemon grass powder, bit of sugar bit of black pepper a dash of apple vinegar.

this was blended and reduced in a pan to a total of 100ml with lots of coughing and sneezing during the process.

as i found it was a bit toooo liquid i added some starch, very little but still i dont know how itll be once it cooled down.

first sauce :)

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any other ideas for REALLY quick and simple habanero sauces ?
 
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a really quick answer, I would just add more habs, and maybe some carrots or garlic to get some substance in there. adjust the water as you go to keep the consistancy not too liquidy.

also maybe use a little less water and a bit more vinegar.

ultimately it just sounds like you have nothing in there aside from water.
 
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and basically you are right.

so for my next run i think about somthing funky in there to have a hot and sweet sauce like
blending up a pineapple or something :shocked:

does it sound strange ? idk, but sure sounds funky to me :D
 
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ohmatic said:
and basically you are right.

so for my next run i think about somthing funky in there to have a hot and sweet sauce like
blending up a pineapple or something :shocked:

does it sound strange ? idk, but sure sounds funky to me :D
Click to expand...

Try getting some crushed pineapple, a carrot, some habs, a bit of garlic, lime juice, rice wine vinegar(for fruity sauces I dig rice wine cause it isn't as 'sharp' as other vinegars) maybe a bit of thyme & a pinch of salt & sugar to taste. Blend it up and cook it down for a bit over med-low heat. I find it is best to add salt at the end once it's reduced.

Carrots really help to bring out the sweetness/fruityness of the habeneros. Don't ask me how, but they rule, and add nice color to yellow/orangeish sauces.

I usually don't add water to my sauces.


Also, go I tend to go a bit lighter with the garlic in fruity hab type sauces. Another good ingredient go with a pineapple/hab sauce is ginger. Mmmmmmmmm.
 
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My next one will just be some scotch bonnets and white vinegar blended up to the thickness I want and bottled. A Louisiana style sauce I think it said :?: Whatever the result it will be a vast improvement on my other attempts!!
 
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Citrus goes very well with C. Chinense peppers. You simply cannot go wrong with lime juice and pineapple, for example. You could use just lime juice to thin the sauce to the desired consistency, or you could use a combination of lime juice and vinegar. A good starting point might look something like this:

2 lbs c. chinense peppers (mixed or whatever)
8 oz fresh lime juice
1/4 to 1/2 lb fresh pineapple
1 tsp salt

You can also add onion, garlic, or other spices if you want. If necessary, you can thin this with more lime juice or vinegar, and then simmer it. Keep in mind that simmering will thicken the sauce, but the sauce will be thicker when it cools to room temperature than it is at boiling point, and it will even thicken further in the fridge when it's cold.
 
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Try using pineapple, papaya, a bit of onion, a very small bit of garlic, some ginger, lime juice, cider vinegar, honey and experiment with the spices. The habs go great with this. I like the idea of carrots. They always sweeten out the habs for some reason.
 
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ohmatic said:
could you please post the recipe ?
Click to expand...

I wish I could but we use the recipe for a few clients along with our own brand label.

very simple one though is just
12 habs, large-med
1 cup vinegar
1 cup mustard Dijon
1 16 oz can of peaches in LIGHT SYRUP, not HEAVY.
Pinch of salt
 
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Well in my Hab sauce I use several cloves of garlic, 1 1/2 to 2 cups carrots a large vidalia onion. And you need way more habbs I usually use 12-15 habs and in this last one I use about the same amount of thai peppers I also use only Lime or lemon juice. Its comes out thick. but yours seems like way to much water. Citrus tends to bring the hab flavor out really well.
 
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Don't forget vinegar does more then preserve, it adds that tanginess/sharpness that is so familiar to hot sauce. Not saying you need it, but some people try to avoid it forgetting that. Try ditching the water, and just go with vinegar or vinegar and some juices. Keep at it.

I avoid water at all costs.
 
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My hab sauce is super simple. I cold pickle a big jar with standard 5% white vinegar, sea salt, garlic power and tumeric for a couple months until they are nice and soft. Then puree them as fine as I can get. Put into a bottle and add about another tbsp of vinegar - just enough to allow it to pour a little easier because it's still pretty thick. Even then I have to tap it out of the bottle rather than pour. I prefer to keep foods raw if possible to keep as many of the nutrients, enzymes, etc.

If I want a more flavorful sauce later, this makes a good base.
 
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