Getting great reviews to my sauce figured I'd throw this up if someone would like to try it sometime.
The peppers I've been using are some type of red habanero from a local farm that have amazing flavor and odor with just the right kind of heat. I don't know what exactly they are as they're not killer hot. I've been using them when they are yellow-deep orange instead of when they are red.
1 large sweet onion
1 lime
1 large tomato (type of your chosing)
8 habaneros
5 large cayanne peppers (ripened to a deep red with a nice sweet flavor)
1-1/2 cup distilled vinegar
1 whole garlic clove
4 large cherry tomatoes (they were from my own garden)
leaves off of 4 stems of cilantro
pinch black pepper
1/2 TBSP sea salt
1/2 TBSP garlic powder (optional)
I start out by halving the large tomato, onion, peppers, and lime. I remove the seeds from all the peppers and then everything goes over the low heat on my grill:
The peppers come off first and I blend those on high with the vinegar while the remaining items continue to cook on a slightly higher heat.
The lime turns an olive green when it is ready, the onion gets a slight char and turns a darker color. the tomato will get very tender when it's ready.
I Blend the onion and tomato on the same settings until everything is chopped nice and fine and no large chunks are left. I let it blend for about 3-5 min like this to make sure everything is nice and finely chopped.
I squeeze the pulp and the juice from the lime and the rest of the ingredients go in no particular order.
Blend everything again until a good mix is achieved, now it's time to move to the stove!
Pouring everything into a medium saucepan I put it on a low-med heat setting and slowly bring to a boil. Once it starts boiling I leave it on this heat setting for 10minutes, stirring often.
After 10 minutes I move it to a higher heat setting and cover for 10min to boil without stirring, this gives it a nice consistancy without reducing and making it too thick.
It's jar'd or can'd at this point with whatever method you choose. Personally I love the taste of it after sitting in the fridge 24hours and it brings out the sweetness! Makes just about 1.5qts depending on the size of your veggies to start.
I plan to substitute the main pepper for other types as I grow them to change the heat/flavor of the sauce
The peppers I've been using are some type of red habanero from a local farm that have amazing flavor and odor with just the right kind of heat. I don't know what exactly they are as they're not killer hot. I've been using them when they are yellow-deep orange instead of when they are red.
1 large sweet onion
1 lime
1 large tomato (type of your chosing)
8 habaneros
5 large cayanne peppers (ripened to a deep red with a nice sweet flavor)
1-1/2 cup distilled vinegar
1 whole garlic clove
4 large cherry tomatoes (they were from my own garden)
leaves off of 4 stems of cilantro
pinch black pepper
1/2 TBSP sea salt
1/2 TBSP garlic powder (optional)
I start out by halving the large tomato, onion, peppers, and lime. I remove the seeds from all the peppers and then everything goes over the low heat on my grill:
The peppers come off first and I blend those on high with the vinegar while the remaining items continue to cook on a slightly higher heat.
The lime turns an olive green when it is ready, the onion gets a slight char and turns a darker color. the tomato will get very tender when it's ready.
I Blend the onion and tomato on the same settings until everything is chopped nice and fine and no large chunks are left. I let it blend for about 3-5 min like this to make sure everything is nice and finely chopped.
I squeeze the pulp and the juice from the lime and the rest of the ingredients go in no particular order.
Blend everything again until a good mix is achieved, now it's time to move to the stove!
Pouring everything into a medium saucepan I put it on a low-med heat setting and slowly bring to a boil. Once it starts boiling I leave it on this heat setting for 10minutes, stirring often.
After 10 minutes I move it to a higher heat setting and cover for 10min to boil without stirring, this gives it a nice consistancy without reducing and making it too thick.
It's jar'd or can'd at this point with whatever method you choose. Personally I love the taste of it after sitting in the fridge 24hours and it brings out the sweetness! Makes just about 1.5qts depending on the size of your veggies to start.
I plan to substitute the main pepper for other types as I grow them to change the heat/flavor of the sauce
