Habanero Pepper Sauce
photo by Anonymous
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 7 habanero peppers
- 13 garlic cloves
- 11 scallions, cut into 1 " pieces
- 1 large carrot, coarsely chopped
- 1⁄2 cup water
- 1⁄2 cup chicken broth
- 3⁄4 cup white vinegar
- 1⁄2 cup yellow mustard
- 2⁄3 cup chopped cilantro leaf
- 2 tablespoons thyme leaves
- 2 tablespoons fresh lime juice
directions
- In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
- In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
- Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
- Transfer to jar and refrigerate.
- Best after 24 hours.
- Can be made and refrigerated for 6 months.
Reviews
-
This sauce is pretty good, but if I made it again, I would greatly decrease the amount of garlic -- 13 cloves is too overpowering. Also, I'd consider eliminating the thyme, which seems a bit out of place here. And I'm not so sure about the mustard, either. I don't mean to sound too critical -- I did enjoy this recipe.
-
I made this yesterday and let it sit for the 24 hr period. I got home from work today and heated up some saffron rice that was left over and added about a tablespoon of the sauce. Oh this was sooo good and I would also rate heat level an 8 out of 10. Not being a big fan of cilantro I cut the measurement in half. This was very tasty and I would recomend it to all. Oh and I forgot to mention... this was my first time ever at making a hot sauce so if you want to give it a try it is a very easy sauce to make. I plan on adding a few items to this recipe in the future and I will get back to you! Thanks for this HOT SAUCE!
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RECIPE SUBMITTED BY
C in PA
Lancaster, PA
I currently live in Lancaster, Pennsylvania, although that will be changing shortly. I was living in Guatemala for the past few months, and plan on returning for a 2 year teaching assignment this coming January.
I have always loved to cook, and the more complicated recipe, the better. I also love any type of ethnic food, so most of the recipes you see in my cookbook are of that variety.