Roasted Red Pepper-Habanero Sauce Recipe
The combination of roasted red bell pepper and fiery habanero peppers make this sauce a welcomed addition to any grilled meat. We recently made up a batch for some stuffed pork and found the pairing to be outstanding.
Ingredients
- 4 habanero peppers, chopped
- 1 red bell pepper
- 1 medium carrot, peeled
- ½ white onion
- 1 teaspoon garlic, minced
- 2 tablespoons fresh cilantro
- 10 large basil leaves
- ½ cup white vinegar
- ¼ cup brown mustard
- 2 tablespoon fresh lime juice
- Salt to taste
Cooking Directions
- Roast the red bell pepper over open flame about 10 minutes, or until the skin is entirely charred. Transfer to a plastic baggie and seal, allowing the skin to steam loose. Peel the skin from the peppers, remove the stem and chop. Add to a food processor.
- Blanche the carrot about 1 minute. Transfer to food processor.
- Add remaining ingredients to food processor and process until smooth. It will be slightly chunky.
- Add more salt to taste and serve!
NOTE: This will keep a week in a jar if refrigerated.
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