Basic Habanero Hot Sauce Recipe
Habanero sauces are essential for splashing over your favorite dishes, spicing up potential boring foods, or adding zip to your soups and stews. Bottle it yourself and bring it with you to restaurants you frequent. There is a local Italian place we absolutely love, but their Arrabiata sauce simply isn’t hot enough. A few dashes of homemade habanero sauce, and were good to go.
- 6 habanero peppers, minced
- 1 small carrot, minced
- 1 small sweet onion, chopped
- ¼ cup white vinegar
- 1 garlic clove, chopped
- 2 tablespoons lime juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon water
- Heat a sauté pan to medium heat and add olive oil.
- Add carrots and sauté about 5 minutes.
- Add onion and garlic and sauté an additional 4-5 minutes, or until vegetables soften.
- Transfer mixture to a food processor along with habanero peppers and water. Process until smooth. Add or remove water as desired to achieve your desired consistency.
- Add vinegar and lime juice and pulse to combine.
- Transfer sauce mixture back to sauté pan and simmer on low heat about 5 minutes.
- Refrigerate to cool and serve.
NOTE: You can preserve your sauce in sterilized bottles and keep them in the refrigerator, or simply cool and serve immediately.
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