Best Toms Double Barrel Habanero Hot Sauces Recipes

TOM'S DOUBLE BARREL HABANERO HOT SAUCES

Steps:

• Saute the onion and garlic in the oil until soft.
• Add the carrots with a small amount of water.
• Bring to a boil, reduce the heat, and simmer until the carrots are soft.
• Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced.
• Add the onion, garlic and carrots and puree the mixture until smooth.
• Return the mixture to the stove and simmer for 5 minutes.
• Strain the mixture into an empty hot sauce bottle. You'll get about 4 ounces.
• This is a fiery hot sauce that you need to use with care.
• Place the ingredients that were strained out into a jar and refrigerate.
• It will have the consistency of finely grated horseradish and the flavor of habanero fruit.
• I love this on just about everything.

BASIC HABANERO SAUCE

Steps:

• Saute onion and garlic until soft.
• Add carrots with a small amount of water.
• Bring to a boil, reduce heat and simmer until carrots are soft.
• Place in a blender with the peppers; puree until smooth.
• Mix puree with vinegar and lime juice and simmer for 5 minutes.
• Seal in sterilized bottles/jars. Makes 2 cups.
• You can also try: My recipe.
• I'm allergic to onions, so I make mine somewhat differently
• 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
• Saute Garlic in oil until soft.
• Add carrots and stir-fry for a minute or two to distribute the garlic well.
• Add enough water to come just short of covering the carrots.
• Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
• Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
• Return to the stove and simmer 5 to 7 minutes.
• For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
• For a thicker basting type sauce, bottle as is.
• Makes 8 or 9 ( 4 oz) canning jars.

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.

BOB'S HABANERO HOT SAUCE-LIQUID FIRE

Steps:

• Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquified. Pour into clean jars, and refrigerate overnight before using.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.