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Candied Habanero Sauce

A lot of people were interested in my so I figured I'd post one of the recipes that most people don't think to do with a candied pepper.

Candied Habanero Sauce :

1 cup Candied Habaneros
10 medium garlic cloves
1 small onion
1 Delicata Squash
1/2 cup water
1 & 1/2 cups White Vinegar, or Lemon juice ,or Lime juice
1 tbsp salt
1 tsp ground ginger

The delicata squash, they are much sweeter tasting then most squash.
And delicately flavored, so it compliments the habanero well. If you want
Something more orange you could use pumpkin, though it's less sweet.
Squash_delicata.JPG


The garlic, I steamed it. If you can;t steam yours then boiling it will work.
Though the garlic will loose a bit of it's flavor. The Idea is to get it soft enough
so it "mashes" easily as a lightly sweet.
Steamed_garlic.JPG


The cup of habaneros is by dry measure, and should be packed tightly in
the cup.
Candied_habs.JPG


Preparing the squash.
Removing the stem is easy with a tap of the knife.
Stem_01.JPG
Stem_02.JPG


Pealed
Pealed.JPG


Simmer the squash and onion till the squash is soft.
In_pot.JPG


Add the garlic, and mash the mix.
Mashed.JPG


Then blend it.
Blended.JPG


Add the habaneros.
Habs_in_mash_01.JPG


CONTINUED next post (Pic limit)
 
Mix
Habs_in_mash_02.JPG

Heat the mix to a simmer then let it cool. This will help the habanero to
rehydrate. When they are candied they become slightly leather like and
wouldn't blend well. Once it's cool put it through the blender again.

After it's been blended we need to pass it through a course screen.
Screen_01.JPG


You'll have some seeds and pulp left over.
Screen_02.JPG


How it will look afterward.
After_screen_01.JPG


Now add the rest of the ingredients except the ginger and mix.
Add_vinegar_water.JPG


Now I put it through a very fine screen mesh to get the rest of the pulp.
The reason we don't just put it through the fine mesh to begin with is
because it would be just to thick, and you would loose a lot of the sauce.
Screen_03.JPG


It's texture.
After_screen_02.JPG


It's hard to see, but it's texture(and color) is just like honey mustard.
Add the ginger and now you want to simmer it for about 15 minutes to blend the flavor.
If you like you can bottle.

Bottle_01.JPG


Mind you if you use a woozy like that you need to leave off
the inner stopper do to it's thickness.

It's flavor is a good habanero taste, and it's both sweet and
sour. You can use for a for a lot of things you would eat with
honey mustard sauce, though they don't taste alike.
 
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