1st and 2nd habanero hot sauces.

[MeatHead1313]

Hi all. Finished my 2nd batch of habanero hot sauce a couple of days ago. Gave it a try last night and love it! Used this recipe-

• 1 small carrot, minced
• 1 small yellow onion, chopped
• ¼ cup white vinegar
• 1 garlic clove, chopped
• 4-6 habanero peppers, minced
• 2 tablespoons lime juice
• 1 teaspoon extra virgin olive oil
• 1 teaspoon water

Cooking Directions

1. Heat a sauté pan to medium heat and add olive oil.
2. Add carrots and sauté about 5 minutes.
3. Add onion and garlic and sauté an additional 4-5 minutes, or until vegetables soften.
4. Transfer mixture to a food processor along with chili peppers and water. Process until smooth. Add or remove water as desired to achieve your desired consistency.
5. Add vinegar and lime juice and pulse to combine.
6. Transfer sauce mixture back to sauté pan and simmer on low heat about 5 minutes.
7. Refrigerate to cool and serve.

Made a couple small changes. Added more vinegar, and also increased the final cooking time to try to take care of any nasties. Love the flavour that this sauce has. Has a little heat in the back of the throat, but nowhere near as much as I was expecting, which may be due to the "habs" I have growing turned out to not be true habs. Definitely given me a recipe I'll use again and possibly experiment a bit with.

 
My 1st attempt was a habanero/jalapeno hot sauce I made about a month ago. Got impatient so picked the habs while still green. Had very little heat, but had great flavour, and my wife absolutely loved it!

This recipe starts out with an easy part. All you need to do is put everything in a blender or a food processor. Drop in a small onion, 5-6 habenero peppers and 5-6 jalapeno peppers.
Pour in two cups of vinegar.
Now, you can flavor this stuff almost any way you want, but an easy guideline is:

• 1-2 Garlic Cloves
• Quarter teaspoon of oregano
• Quarter teaspoon of cumin
• Half teaspoon of mustard powder

Now blend it all up until its all creamy and smooth.
Add the blended mixture to a heated saucepan, bring to a boil and reduce the heat. Simmer the whole thing for about fifteen to twenty minutes and sprinkle in some salt and pepper to taste.

 

[newpeppergrower1105]

nice! the first recipe is the exact same one i make except i use half a scorpian or ghost pepper and i also add red pepper flakes and my brothers love it

 

[SadisticPeppers]

Very cool, sir. Congratz!

 

[ThePepperManiac]

very nice congrats

 

[SadisticPeppers]

And I do have to say, the sauce in that first pic bears a decent resemblance to honey mustard