Cooking & Baking
Related: About this forumI made my first Habanero sauce the other day...
The reaction from several coworkers is "this is sweet" followed several seconds later by "ooh, this is hot". My supervisor liked it so much he is going to fund the next batch I make, and he wants me to make a big one. I may make a small batch first, as I want to see what putting the habs on a grill for a little bit will do to the flavor.
- 16 habanero peppers
- 3 carrots
- 1 lg. onion
- 8 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. black pepper
- Juice and zest of 2 limes
- 8 tbs. white vinegar
Cut habanero peppers in half and remove seeds- save the seeds from 4 of them. Drop in boiling water for 30 seconds to blanche (handle with care). Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Zest the peel of two limes, then add the juice, and combine all ingredients (including the reserved seeds) and put in blender. First chop, then blend at high speed.
Luminous Animal
(27,310 posts)If I were making it, I would consider using one lemon and one lime.
awoke_in_2003
(34,582 posts)as well as the lime zest.
trof
(54,256 posts)I also used some apple wood chunks, so they were smoked and grilled.
Deelicious.
Grilling intensified the flavor, but actually cut the heat a bit.
awoke_in_2003
(34,582 posts)Last edited Sat Sep 10, 2016, 07:22 PM - Edit history (1)
actually, I put the habs in a pan and put it on the cold side of the grill, with a hunk of mesquite on the charcoal. It made for a nice, smoky twist. My boss really loves this sauce, he is always bugging me about when I am going to make it again
blaze
(6,361 posts)Interesting.
The recipe I tried from work uses:
Habaneroes
onion
garlic
tomatoes
vinegar
lime juice
cilantro
The heat in this one also sneaks up on you, but not so much that it drowns out the other flavors.
awoke_in_2003
(34,582 posts)but they really work in there.