Best Habanero Pepper Sauce Recipes

HABANERO PEPPER SAUCE

Steps:

• 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.

SPICY ROASTED TOMATO AND HABANERO PEPPER SAUCE

Steps:

• Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast all vegetables on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool. You may use the same skillet or multiple skillets. Vegetables don't have to be cooked at the same time. Blend the roasted vegetables and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK

Steps:

• Put fish in pyrex dish with half bottle of white wine, butter, salt and pepper, and handfull of spinachover the fish. Cover with foil and bake at 325 for 20-25 minutes. With 15 minutes left, start the sauce. Saute the onion and peppers with the butter for 3-4 minutes. Add garlic, spinach, and lemon juice, and brown sugar; saute for 1 minute or until the spinach begins to lose its water, then add the wine and cook for 1 minor until 90% of wine evaporates. Add the habanero, stir and cook for 30sec-1minute. Add cream and salt and pepper and cook down till fish is ready, then pour over and serve.

HABANERO PEPPER SAUCE

Steps:

• Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Heat index : 9 on a scale of 1-10.