Recipe by Chef Sean #2
This is seriously hot!!! It's my attempt to reproduce Melinda's Hot Sauce from Belize. In order to preserve the unique flavor of the habanero's, don't cook them with the other ingredients. To cut the heat of this very hot sauce, increase the amount of carrots or decrease the number of chiles. Based on: Belizean Habanero Hot Sauce from The Habanero Cookbook by Dave DeWitt and Nancy Gerlach. I've found this is especially yummy if you're having plain old smashed potato(es). Just make up a batch, and then pour a little (q.v. 1 tablespoon) over the potato(es) and continue fork-mashing them.
Top Review by Anarchy45
I do this sauce slightly different. I don't use any water, only white vinegar. I halve the habaneros, de-seed them, and keep what I take out in a glass jar. I add vinegar to that jar, almost enough to cover them, put a lid on tight, give them a shake, and let them sit out for a few days. This will end up being MUCH hotter than the peppers themselves.
I boil the peppers, carrots, thai chilies, sauteed garlic and onions in the vinegar for several hours, stirring occasionally with a fork, and add a heaping helping of salt along the way. At the end, I chop up a pineapple and two or three mangos and toss them into the pot too, and cook for another two hours. Then, turn the heat off and let it cool.
Pour into a blender and puree it for 4-5 minutes until there are no solid pieces remaining. I give the jar of innards another good shake, then strain the vinegar into the pot - if you want to control the heat, add some, taste it, add some more, etc. I like mine super hot so I just pour it all in.
Puree for another minute, then pour it back into the pot. Put it on a very low flame and boil it with the lid off until it reaches the desired consistency... if you don't make it thick enough it will separate in the bottle. Test it and add salt to taste.
I try to find the peppers at the very peak of ripeness - yellow, not red or green. Check your local farmers' market in August and September (in the northeast at least). This is really the only time of year that you can get the very best peppers, so I make a gallon or two at a time. My friends absolutely love it, so it makes a great unique gift - this stuff is so good, nothing in the store can compare :-) My method takes a lot of work, but it is soooooo worth it!
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 1 cup chopped carrot (or other root vegetable)
- 2 cups water
- 3 -4 habanero peppers, stems and seeds removed, minced
- 2 tablespoons lime juice (preferably fresh)
- 2 tablespoons vinegar
- 1 teaspoon salt
Directions See How It's Made
- In large skillet, saute onion and garlic in oil until soft.
- Add carrots and water and bring to a boil.
- Reduce heat and simmer until carrots are soft.
- Remove from heat and transfer to a blender or food processor.
- Add the chiles, lime juice, vinegar and salt.
- Puree until smooth.
- Serve at room temperature or chilled.
- (I've had this last six months in the refrigerator.).