Habanero Pina Hot Sauce

texas blues · Mar 15, 2009

Hey ya'll, time to spin up another batch of habanero sauce....fo' no particular reason than to fill a just arrived case of 10 ounce woozie bottles.

About 30 habs
julienned carrots
shallot
apple cider vinegar
crushed pineapple
fresh lime juice
brown sugar
sea salt
fresh cracked black pepper

Slice and dice. Whack and hack. Whir and stir.

Pretty maids all in a row..

Triple rectifier burn with the beckoning allure of pina. Get it in ya'.

Cheers ya'll, TB.

imaguitargod · Mar 15, 2009

Hmmm, seems like it would be sweet and fruity.

texas blues · Mar 15, 2009

imaguitargod said:
Hmmm, seems like it would be sweet and fruity.

The fruit and sweet are more in the background and compliment the sauce. The heat though..very nice. Like pulling a tube on the Marshall and sticking my tongue in the socket. Let there be rock!!

Cheers, TB.

texas blues · Mar 15, 2009

I've a few requests for this last batch recipe so I'll do my best to reenact the crime as it unfolded.

In a large stock pot on low to medium heat..

2 TBs olive oil
2 TBs minced garlic
2 TBs minced shallot

Saute until shallots are clear.

Add 16 oz shredded carrots
Whir and stir, turn to low and cover.
Whir and stir till the carrots are about half done.

Add 1 1/2 cups apple cider vinegar
1 1/2 cups brown sugar
Juice of 5 limes
2 16oz cans of crushed pineapple with juice.
whir and stir. Bring the heat up and bring to a slow boil.

Add 30 halved orange habaneros pith and seeds included
whir and stir.
If needed add h2o. I did..1 cup.

Using an emulsion blender, I boat motored the concoction.
Remove from heat and add sea or kosher salt and fresh cracked black pepper to taste. Standby for 100 watt burn.

Check consistencey. If thin, put back on the burner and reduce on low heat. If too thick, add h20.

I think thats it or extremely close.

Cheers, TB.

imaguitargod · Mar 15, 2009

Somethings lacking there....there's no mention of drinking.

texas blues · Mar 15, 2009

imaguitargod said:
Somethings lacking there....there's no mention of drinking.

For one, it's a given that I'll be drinking while cooking anything in the Blues Kitchen. And two, I was drunk enough that I forgot to mention it.

Cheers, TB.

Pepperfreak · Mar 15, 2009

Thanks TB! I can't wait to give this a try. It looks and sounds great.

Tim · May 8, 2009

Thanks for posting this, TB. I made a batch a couple of days ago, with a few adjustments to suit my own taste; I left out the brown sugar and used half of a pineapple fruit. Very nice it is too; a sweet pineapple taste to start with followed by a nice burn.

texas blues · May 9, 2009

I've still got some left. Geez Louise its hot!!

Cheers, TB.

imaguitargod · May 9, 2009

Well, you did make 10 bottles of the stuff after all.

Tim · May 10, 2009

texas blues said:
Geez Louise its hot!!

I used 10 habaneros in my sauce and that's plenty hot enough for me, so God only knows how hot your sauce is with 30 of them in it.

chilliman · May 10, 2009

Thanx TB - Will use that one !

CM

LordViykor · May 10, 2009

Looks good TB, I'll have to give it a go myself.

texas blues · May 10, 2009

LV your avatar always cracks me up! Felix the cat was my favorite cartoon as a kid.

I know you Aussie's like it hot so feel free to adapt that recipe to naga's! I'd love to hear how it comes out.

Cheers, TB,

Penny · May 11, 2009

Thanks for the recipe......sounds great!

Dyce51 · May 27, 2009

I love the color!! Sounds like it would taste good too!! I'll have to try it when I harvest my peppers!!!

smariotti · Jun 7, 2009

First sauce I've made!

I've enjoyed reading your recipes on here, TB, so I gave it a shot. I used 10 habs and so made a 1/3rd-sized recipe.

I suspect that I added too much brown sugar as this sauce is VERY sweet. The burn is great, though. Very pleasing.

What would you suggest for uses for this sauce?

I made three bottles. I think I need to learn how to bottle sauce. I think more went out to the sink than went into the bottles. :-/

Thanks for posting the recipe! It was a fun-filled first foray into sauce making.

Steve

QuadShotz · Jun 8, 2009

Good looking stuff matety.

smariotti said:
I made three bottles. I think I need to learn how to bottle sauce. I think more went out

Congrats on making sauce...it changes how ya think about hotsauces.

You pretty much have to have a funnel if yer using woozies.

I use an old Tupperware "hershey kiss" funnel I got from mom when she was a tupperware dealer..it't like 25yrs old, but does the job. The tip fits just right into the top of a 5oz woozie.

scarpetti · Sep 26, 2009

I just made this today. Instead of 30 habs. I used 12 orange habs, 6 Red Savina, 6 Caribbean Reds, 1 Trinidad Scorpion and 1 small Bhut Jolokia. Other than that, it was the same recipe. It's really good. You taste the pineapple for maybe 3/10th of a second, then the heat kicks in for about 10 minutes. A long 10 minutes! I'm guessing if I put it on some sort of food, instead of spoonfuls in my mouth, the 10 minutes wouldn't seem so long...

Thank you Texas Blues....

LordViykor · Sep 26, 2009

scarpetti said:
I just made this today. Instead of 30 habs. I used 12 orange habs, 6 Red Savina, 6 Caribbean Reds, 1 Trinidad Scorpion and 1 small Bhut Jolokia. Other than that, it was the same recipe. It's really good. You taste the pineapple for maybe 3/10th of a second, then the heat kicks in for about 10 minutes. A long 10 minutes! I'm guessing if I put it on some sort of food, instead of spoonfuls in my mouth, the 10 minutes wouldn't seem so long...

pictures go here

Thank you Texas Blues....

That sounds like a crazy hot sauce, has your tongue forgiven you.

Habanero Pina Hot Sauce

Banned