Fiery Habanero Hot Sauce #dinner #dressing

Fiery Habanero Hot Sauce #dinner #dressing

Caution! This truly Fiery Habanero Hot Sauce isn't for the timid! Move beyond the warmth however and you will find that it has a profundity of flavor that a great deal of hot sauces don't. It has a lot of punch, a touch of tang and traces of sweet red pepper and maple. It is safe to say that you are sufficiently valiant?

It is International Hot and Spicy Food Day tomorrow and here is my commitment. I don't pass considerably quantifies. This Fiery Habanero Hot Sauce is HOT.

I am an enormous fiery nourishment fan. I utilize a great deal of hot sauce yet the one I like most from my nearby rancher's market is almost $9 a container. It is delectable however with the manner in which we experience it, I concluded that the time had come to concoct my own form and I was unable to have coordinated it better.

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Fiery Habanero Hot Sauce #dinner #dressing

Ingredients

  • 1 teaspoon oil , any neutral tasting oil (use a tiny drop of water instead to keep the reicipe oil-free)
  • 6 habanero peppers
  • 2 large red bell peppers
  • 120mls / 1/2 cup distilled white vinegar
  • ½ medium onion chopped roughly
  • 2 fat cloves of garlic chopped roughly
  • 180mls / 3/4 cup water
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt

Instructions

  1. Remove the seeds from the bell peppers and chop into chunks.
  2. Cut the habeneros in half and remove the seeds
  3. Over a medium heat warm a pan with the oil ( or a tablespoon of water to keep the recipe oil-free), then sauté the onions and bell peppers for a few minutes until beginning to soften. Add the habeneros and garlic and sauté for a little while longer until soft and slightly caramelized. Make sure you have a window or door open and an extractor fan on if you have one, to ventilate your kitchen. When the habaneros start cooking you will get chili pepper fumes which might make you cough a bit or make your eyes smart.
  4. Turn off the heat and transfer to a blender.
  5. Add the remaining ingredients to the blender, adding just enough water to get it to the thickness you like. everyone likes their hot sauce different thicknesses so add enough to suit you. It's best to do it gradually though and blend in between so you don't accidentally add too much. 
  6. Blend until completely smooth.
  7. If you do not have a high powered blender you may find some pieces of pepper skin floating about. If these bother you then just strain the sauce through a sieve.
  8. Decant into bottles or jars and store in the fridge. I didn't bother sterilizing my jars/bottles as I know I use my hot sauce quite quickly. If you want it to keep for a long time then it would probably be wise to sterilize your jars first. It should then keep well for a few months.

For more detail : bit.ly/3esRG7B

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