Archive for December, 2008
Habanero Hot Sauce
by Jeffery Clark on Dec.20, 2008, under Sauce
I found another Rick Bayless recipe that rocks. As a fiftieth birthday present, I received an garden pot full of herbs and on top of the pot a habanero pepper plant. I used a pepper here and there in some salsa, but soon I had a bumper crop and I needed to use them quickly. Searching my recipe library, I found this habanero hot sauce which uses a full dozen habaneros in making about two cups of hot sauce. Now 12 sounds like a lot, but you only use a few drops of the sauce. What sets this apart from other hot sauces, is the floral character that hits you before the heat gets you. Keep this in the refrigerator for some kick and pizzaz.
Ingredients
- 5 cloves of garlic, unpeeled
- 1/2 cup peeled, roughly chopped carrot (about 1 medium)
- 1/2 cup chopped white onion (about 1/2 of a small onion)
- 12 medium (5 ounces) orange habanero chiles, stemmed
- 1 cup apple cider vinegar
- 2 tsp salt
- 1/4 tsp sugar
Procedure
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, about 10 or 15 minutes. In a small sauce pan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup of water. Partially cover and simmer over a medium low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender, add the roasted garlic, salt and sugar and blend until smooth. Thin with water if you think its too thick (think Tabasco sauce consistency). Strain, taste and season with additional salt if necessary. Pour into jars or bottles and store in the refrigerator.
Notes
Try the sauce on the following items:
- Eggs
- Mac and cheese
- tacos
- enchiladas
- Add to some sour cream with lime juice for a topping for mexican food
