I am looking for a Melinda's peppersauce recipe. Anyone have a good one that's close to the original?
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Melinda's Peppersauce Recipe?
- Thread starter ultravista
- Start date
Why not just buy Melinda's and focus on making your own original recipe?
Choice red habanero peppers, fresh carrots, onions, lime juice, vinegar, garlic, and salt
Right on the bottle. Just keep trying until you get it right. But I would just buy it and make my own original sauce like mentioned above. Unless you can't get it, but they deliver so...
Right on the bottle. Just keep trying until you get it right. But I would just buy it and make my own original sauce like mentioned above. Unless you can't get it, but they deliver so...
overpriced originals? I think Melinda's is pretty fairly priced.
He wants to try to make his own I think that is a fair question to ask if anyone has any recipe steps to give him besides ingredients that would be great.
Back to my question: I am looking for a Melinda's peppersauce recipe. Anyone have a good one that's close to the original?
"Melinda's" Habanero Pepper Sauce
Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend alow with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 minutes; if you are going to store it, 2 minutes will be sufficient heat. You may up to double the Habs before creating a painfully hot sauce (about at hot as Melinda's reserve). In any case, this stuff should be packed into sterilized containers for storage unless you wat to drink it up all at once...
Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend alow with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 minutes; if you are going to store it, 2 minutes will be sufficient heat. You may up to double the Habs before creating a painfully hot sauce (about at hot as Melinda's reserve). In any case, this stuff should be packed into sterilized containers for storage unless you wat to drink it up all at once...
1/2 c Onion, chopped- 2 Garlic cloves, minced
- 1 tb Olive oil
- 1/2 c Carrots, chopped
- 1/8 c Water
- 12 Habaneros, stemmed, chopped
- 1/2 c White vinegar
- 1/4 c Lime juice