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
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


December 23rd, 2008 on 3:28 pm
You should post your salsa recipes that you brought to Grandma Daisy’s, they were delicious!!!
December 28th, 2008 on 3:19 pm
Jackie, two of the recipes on already posted. On the top of any page on the recipe site, hover over the word Sauce and then click salsa in the drop down. Links to all the salsa recipes will be listed, including the tomatillo salsa and the basic roasted jalapeno salsa.