Best Habanero And Poblano Hot Sauce Recipes
HABANERO AND POBLANO HOT SAUCE
Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.
Provided by jason.simone
Categories Sauces
Time 1h10m
Yield 1 cup, 48 serving(s)
Number Of Ingredients 15
Steps:
- Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
- Let poblano cool then peel, seed, and chop into large chunks.
- Remove stems from habaneros.
- Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
- Simmer mixture for 15-20 minutes or until reduced by about half.
- Let cool and add lime juice.
- Add vinegar until desired consistency is reached and stir or re-blend.
- Let sit in refrigerator to enhance flavor.
Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2
BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE
I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.
Provided by David04
Categories Sauces
Time 25m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic in coated sauce pan.
- Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
- Remove from heat .
- Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
- Place in a blender and puree until it reaches a smooth consistency.
- Pour into sterilized bottles or jars and seal. Keep refrigerated.
HABANERO HOT SAUCE
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.
Provided by Chef Sean 2
Categories Sauces
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 9
Steps:
- 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.).
Nutrition Facts : Calories 11.5, Fat 0.6, SaturatedFat 0.1, Sodium 101.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 0.2
HABANERO HOT SAUCE
The longer this sauce is stored in the refrigerator, the more pungent the sauce becomes. Try your own variations.
Provided by Karen From Colorado
Categories Sauces
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Put all of the ingredients in a blender on high, blend until smooth.
- Add the sauce to a sauce pan and bring to a boil.
- Reduce the heat and simmer for approximately 15 minutes.
- Season to taste with salt and pepper.
- Place in a clean jar and refrigerate.
Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 2.7, Carbohydrate 1.8, Fiber 0.4, Sugar 0.9, Protein 0.3
HABANERO HOT SAUCE
This is a wonderful recipe for hot sauce that may be used in many recipes, if you are a lover of spicy sauce then you will love this, I make it all the time and use it in many recipes --- you may adjust the habanero peppers to suit heat level, for milder heat use 8 and for extreme heat use 12, I use the 12 habaneros my family loves extreme heat!--- a few dashes of sauce is all that is needed, this is hot and please use gloves while handling the hot peppers --- I have left the liquid smoke seasoning as optional I like to add it in, use only canned not fresh peaches for this sauce, servings is of coarse estimated --- you will love this!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15h
Yield 75 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
- Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
- Pour into glass jars, seal tightly and refrigerate for a few days before using.
- Store in refrigerator for up to 6 weeks.
HOME-STYLE HABANERO HOT SAUCE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
- Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.
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