• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Habanero sauce recipe - thoughts?

Bumper

Bumper

Going to put this one on this afternoon.  Any thoughts?  
 
7 habanero pods
3 teaspoons habanero powder (not enough fresh pods yet dammit)
2 teaspoons chipotle powder
2 birds eye chillies
3 jalapeños 
1.5 litres homemade pasatta - roasted tomatoes
2 large garlic cloves
300 ml apple cider vinegar
1 mango
3 passionfruit
3 ground cloves
1 medium carrot
1 onion 
salt and black pepper to taste
 
Blitz and simmer for 20-30 minutes 
 
Sort by date Sort by votes
Add the garlic later in the simmer so it doesn't get bitter. Not sure i've had cloves in a hot sauce. Reminds me of pickapeppa sauce a little bit. Sounds interesting. 
 
 
Upvote 0 Downvote
D3monic said:
Add the garlic later in the simmer so it doesn't get bitter. Not sure i've had cloves in a hot sauce. Reminds me of pickapeppa sauce a little bit. Sounds interesting. 
 
Click to expand...
Thanks - appreciate the advice re the garlic.  The only reason I thought to throw a couple of cloves in was after trying blair's sweet death sauce - listed ingredient.  I might also throw some coriander in there too while I think of it. 
 
Upvote 0 Downvote
Upvote 0 Downvote
D3monic said:
i've only had their normal sauce that has garlic, cloves, mangoes, raisins, tomatoes thyme and some other stuff. really good, I used to use the hell out of it. I see they got a few other sauces on the market I wouldn't mind trying the gingery mango or their hot pepper sauce. Pickapeppa is fairly common in most grocery stores here in the states. Not sure if you guys have that over there or not. 
 
Curious to see how your sauce turns out. Post lots of pics. 
Click to expand...
Will do, just getting the ingredients together for their 'before' shot
 
Upvote 0 Downvote
stickman said:
Cooking the pods pulls their fangs somewhat, so if you want the full effect of the heat you'll need to add them at the end of the cooking time. Fruity Jamaican Scotch Bonnet hot sauces usually include allspice, but if you use it, don't add too much. A little goes a long way.
Click to expand...
So the final recipe was:
 
7 habanero pods
6 teaspoons habanero powder (not enough fresh pods yet dammit)
3.5 teaspoons chipotle powder
2 birds eye chillies
2 jalapeños 
1 cayenne pepper (green)
1.5 litres homemade pasatta - roasted tomatoes
2 large garlic cloves
250 ml apple cider vinegar
2 limes juiced
1 mango
3 passionfruit
6 ground cloves
1 medium carrot
1 apple
1 onion 
coriander (cilantro) bouquet garni in the pot 
salt and pepper to taste
 
All ingredients except the garlic and pasatta were blitzed, and I held off the cider vinegar and used it to rinse out the blender, to avoid diluting it.  
 
Ingredients (less extra lime and coriander)
 
[/URL]">http://
 
 
Sauce pre tomato.  Tasted, and added 3 extra teaspoons of habanero powder and an extra of chipotle, in anticipation of it watering down with the tomato.  
 
[/URL]">http://
 
And about to start the boil.  My wife's latest batch of pasatta from our cherrie and lemon pear tomatoes is in the pot behind! 
 
[/URL]">http://

Tasting so far - it is really working for me! getting past the raw onion, the heat is great, I think I will add one more teaspoon of habanero powder to counter the mellowing of the heat during the boil. the lime and passionfruit is giving great background notes. Seriously, passionfruit is awesome in this!  It isn't sweet, but it isn't sour either.  More pics after it goes through the sieve. Going to cook no more than 20 minutes now to keep some of the freshness.  
 
Upvote 0 Downvote
Had some of it with the pulled pork this evening. I am definitely doing this one again.  It smacks you in the face with habanero heat, but then everything comes through in a really nice harmony.  Thinking tacos for my next tasting..
 
Upvote 0 Downvote
Just had a teaspoonful to see how it settled.  I think I need a hotter pepper, as the heat has definitely mellowed a bit with fridge time.  If you follow the ratios of 1 teaspoon of powder = 2 pods, I put 21 pods into 1.5 litres of pasatta, with a couple of birds eye backing them up (my birds eye this year are punching above their weight/scoville!  :party: ).  Granted, I pushed it through a sieve, but given over half the habanero addition was fresh powder, I am a little surprised. 
 
Either that or my tolerance for heat is growing quickly. 
 
The sauce is delicious and the heat is there, but I can see I am going to cannonball this guy now rather than treat it with respect.  I mean yesterday it was whack, and today it was, mmm tasty, where's the rest of the heat?  
 
Just as well my bhut jolokia is budding all over the place!  I suspect the next sauce may be called 'Put in my place'. 
 
Upvote 0 Downvote
If you want more heat use more habanero's.   :)
 
I've used as much a 1lb for your above recipe seeds and all.
 
Another idea is use hotter powder like bhut's or hotter - 1/2- 1 tsp and see what that does.
 
Upvote 0 Downvote
SavinaRed said:
If you want more heat use more habanero's.   :)
 
I've used as much a 1lb for your above recipe seeds and all.
 
Another idea is use hotter powder like bhut's or hotter - 1/2- 1 tsp and see what that does.
Click to expand...
 
Thanks Red, that's the plan.  Still new to making chilli sauces (this is #2) so still learning to play with the heat.  The flavours are great,and I plan on doing another batch with some additional Bhut once they ripen, I want the upfront heat to hit a bit harder and then mellow into the long slow habanero smoulder.  
 
That said, the sauce was hotter when I used it with food oddly, it seemed to open up poured on the plate.  Not sure if this is perception or variation in the sauce, but it was definitely hotter on the plate to me.  
 
Upvote 0 Downvote
Awesome sounding/looking sauce. You might want to look into a food mill to run your batches through. It will help to break down the pulp and give you a little more substance to your sauce. BTW Bhuts and Habs make for a good combination.
 
Upvote 0 Downvote
Hawaiianero said:
Awesome sounding/looking sauce. You might want to look into a food mill to run your batches through. It will help to break down the pulp and give you a little more substance to your sauce. BTW Bhuts and Habs make for a good combination.
Click to expand...
Thanks! 
 
We have one, it just so happened my wife's preserving plans coincided with my sauce making plans.  You know who wins.  ;)  The consistency of this was great though, a bit of elbow grease pushing through and pours slowly, nice medium viscosity.  
 
Looking forward to doing another batch of this with some Bhuts, I now have some dried red Bhuts to play with, so was thinking of dropping a couple into the next version, and upping the passionfruit and lime.  
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top