I've been stuck on this recipe for a while. Last batch I went 50/50 on habs and reapers to bump up the heat. I like sauces with flavor, not just pure heat, which is why I really like the effect of the unfiltered apple cider vinegar and the smoked paprika. Looking to experiment with using various super hots (scorpion, bhut jolokia) with this next. Any suggestions on adjustments to the other ingredients from the seasoned experts on here?
link to recipe
Ingredients
100 servings
link to recipe
Ingredients
100 servings
- Orange Habaneros: about 25
- Garlic: 5-6 medium-sized cloves
- Organic Unfiltered Apple Cider Vinegar: 1/2 cup
- Distilled Water: 1/2 cup
- Fresh Squeezed Lime Juice: 1/4 cup
- Salt: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Chili Powder: 1/2 teaspoon
- Sugar: 1 teaspoon
- Add all ingredients to list
- Wash habaneros and peel garlic
- Line cast iron pan with aluminum foil. Get outdoor grill hot (gas or charcoal both work fine). Place peppers and garlic in pan and coat with vegetable oil. Grill until skin starts to loosen and darken, stirring occasionally to prevent sticking.
- Remove from grill and allow to cool just enough so you can touch them. Put on latex gloves and remove stems and skin from peppers.
- Place grilled peppers and garlic in blender, add all other ingredients and blend on highest setting for 5 minutes.
- To adjust thickness, add equal parts water and vinegar and blend until desired consistency.
