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Latest habanero based sauce


 
6 whole Cherry Tomatoes, Halved.
    
1 whole Medium Onion, Halved.
    
3 cloves Garlic, Smashed.
    
2 Tablespoons Olive Oil.
    
9 whole red habanero Peppers, Stemmed.
 
 Dash of pepper seasoning.
    
1 Tablespoon Salt.
    
1 Tablespoon Turmeric Powder.
    
¼ cups Fresh Cilantro, Chopped.
    
About ¾ cups of Honey flavored apple cider Vinegar.
    
1 Tablespoon Granulated Sugar.
 
Begin by preheating your oven 425 degrees. Lay the tomatoes, onions and garlic on a baking sheet and drizzle with the olive oil.
Sprinkle with some salt and pepper, and cook unto the onions are roasted, about 15 minutes.

Remove the sheet of veggies, place them in a blender along with the remaining ingredients, and blend.
Blend until you have a pureed sauce of habaneros and veggies. Boil the mixed sauce in a pan and bottle it up.
 
This stuff seemed very promising, after i tasted it and i am sure it just gets loads better when it stays in the bottle for few weeks.
 
Nice.
I just did one almost the same, except no tomatoes, no sugar, no tumeric, double the garlic, a variety of peppers and 6 baby carrots, boiled first, then sauteed with the onions. (Modified "pepper joe's ghost pepper sauce")
 
I swear it spent 10 minutes in the blender till it was smooth enough to come out of a woozy.
 
A week in the fridge, and it is sooooo much better.
 
Gotrox said:
Nice.
I just did one almost the same, except no tomatoes, no sugar, no tumeric, double the garlic, a variety of peppers and 6 baby carrots, boiled first, then sauteed with the onions. (Modified "pepper joe's ghost pepper sauce")
 
I swear it spent 10 minutes in the blender till it was smooth enough to come out of a woozy.
 
A week in the fridge, and it is sooooo much better.
 
Well, that's not almost the same.  ;)
 
But both recipes made me drool and think of the 60 or so frozen habs in my freezer.  Good man doubling up on the garlic.  I usually have a heavy hand when it comes to the garlic!
 
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