Difference between revisions of "Habanero sauce"
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Latest revision as of 03:23, 14 September 2021
Standard
- 1/2 onion, chopped
- 3 cloves garlic
- 3-4 carrots, chopped
- 6-8 habaneros
- 1/2 cup cider vinegar
- 1 lime, juiced
Sautee the onions and garlics. Add the carrots. Add water and simmer until carrots are soft.
Blend habaneros with lime juice and vinegar. Add carrots/onions/garlics, and blend. Add additional water until you get desired texture. Add salt to taste.
Notes
These proportions were taken by combining:
- http://www.dianaskitchen.com/page/sauce/habanero.htm
- http://www.seriouseats.com/recipes/2009/08/serious-salsa-habanero-hot-sauce-spicy-recipe.html
- http://www.foodnetwork.com/recipes/diners-drive-ins-and-dives/habanero-sauce-recipe/index.html
- http://www.pepperfool.com/recipes/hotsauce/belizian.html
into something that made sense to me. I made it on November 7, 2010. It was awesome.
Fruit Sauce
- Mango, pineapple, peaches, or some combination
- Habanero
- Garlic
- Cider vinegar
- Lime
- Optional: Ginger, honey, etc.
Optionally ferment puree before adding acid.
Notes
- Pairing habanero with fruits for hot sauce
- Recipe: Fermented Pineapple Habanero Hot Sauce
- Fermented mango habanero hot sauce
Fermented
- Habaneros (halved)
- Few cloves of garlic
- 2% salt by weight (see Fermenting)
- Water
Let ferment. Blend in vinegar.