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Habanero Hot Sauce


habanero hot sauce

Thick habanero hot sauce Dip

.5 oz High quality dried Habaneras
.5 cup chopped parsley
.25 cup red ripe pepper of any kind just for color
.75-quart buttermilk
1 cup mayo.... the real stuff please, no miracle whip
Teaspoon black pepper

In a standard food processor: reconstitute habaneras in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and red pepper and buzz again. Add mayo and buzz again. Add the rest of the ingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce.

While it's best used as a creamy sauce to complement burritos, tacos, chili etc., can also be used as a chip all measurements approximate.


habanero hot sauce

Habanero Pepper Hot Sauce


12 Habanero chiles, stems removed, chopped
1/2 c chopped onion
2 cloves garlic, minced
1 TB vegetable oil
1/2 c chopped carrots
1/2 c distilled vinegar
1/4 c limejuice

Sauté onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and limejuice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal.


habanero hot sauce

habanero hot sauce

4-5 fresh orange Habanero peppers finely chopped (with seeds)
2 cups white vinegar
4 red Habanero finely chopped (with seeds)
2 cloves garlic chopped
¼- Tsp ground oregano
¼- Tsp. ground cumin
1/2 Tsp. onion powder
Salt to taste
Freshly ground black pepper to taste
1/2 Tsp. mustard powder

Put all of the ingredients in a blender on high, blend until smooth. Add the sauce to a saucepan and bring to a boil. Reduce the heat and simmer for approximately 15 minutes. Season to taste with salt and pepper. Add to a jar and refrigerate. The longer it is stored the more pungent the sauce becomes. Try your own variations and Enjoy!


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