Recipe by Michael D. King
WARNING, WHEN HANDLING HABENEROS, WEAR RUBBER GLOVES AND GLASSES or GOGGLES. WHEN COOKING ALWAYS COVER, OR USE THE STOVE'S VENT FAN. Basic Habenero Sauce
- 12 habanero peppers, stemmed and chopped
- 1 tablespoon vegetable oil
- 1⁄2 cup carrot, chopped
- 1⁄2 cup onion, chopped
- 1⁄2 cup distilled vinegar
- 2 garlic cloves
- 1⁄4 cup lime juice
Directions See How It's Made
- Saute onion and garlic until soft.
- Add carrots with a small amount of water.
- Bring to a boil, reduce heat and simmer until carrots are soft.
- Place in a blender with the peppers; puree until smooth.
- Mix puree with vinegar and lime juice and simmer for 5 minutes.
- Seal in sterilized bottles/jars. Makes 2 cups.
- You can also try: My recipe.
- I'm allergic to onions, so I make mine somewhat differently
- 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
- Saute Garlic in oil until soft.
- Add carrots and stir-fry for a minute or two to distribute the garlic well.
- Add enough water to come just short of covering the carrots.
- Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
- Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
- Return to the stove and simmer 5 to 7 minutes.
- For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
- For a thicker basting type sauce, bottle as is.
- Makes 8 or 9 ( 4 oz) canning jars.