ELittle
Snowman Cage Inventor
- Joined
- Aug 13, 2007
- Messages
- 809
I just used 2 pounds of caribbean red habaneros I picked out of my yard earlier to make a small batch of hot sauce. The recipe is:
1 pound of Habaneros
2 cups of distilled white vinegar
2 teaspoons of kosher salt
It's a vinegar based sauce and works good with habaneros, the batch I tried once for jalapenos didn't turn out well. Put the vinegar into a pot, add the salt, and bring it to a boil. Then add the sliced peppers and cook for 5 minutes. Remove from the heat and let it cool for about 30 minutes. Put the mixture into a blender and blend for about 20 seconds. Pour the blended sauce into a container and keep the in fridge for about a month, shaking it up once every few days. After a month goes by, pour the mix through a siv to remove all the solids and that's your sauce.
Here's some photos of what the process looked like:
2 Pounds of caribbean red habaneros:
I put the habaneros into a food processor and sliced them:
Habaneros added to the boiling vinegar:
After cooking for 5 minutes and starting to cool down:
Finished product after blending: (still needs to be strained after it sits for a month)
I'll warn you, if you try this recipe, be VERY careful of the fumes from the pot and even from washing the dishes. Stirring up all the habanero residue on the dishes can mess with your sinuses really bad. Open all the windows and set up a fan. Also wear gloves!!! This is NOT optional unless you like pain!
1 pound of Habaneros
2 cups of distilled white vinegar
2 teaspoons of kosher salt
It's a vinegar based sauce and works good with habaneros, the batch I tried once for jalapenos didn't turn out well. Put the vinegar into a pot, add the salt, and bring it to a boil. Then add the sliced peppers and cook for 5 minutes. Remove from the heat and let it cool for about 30 minutes. Put the mixture into a blender and blend for about 20 seconds. Pour the blended sauce into a container and keep the in fridge for about a month, shaking it up once every few days. After a month goes by, pour the mix through a siv to remove all the solids and that's your sauce.
Here's some photos of what the process looked like:
2 Pounds of caribbean red habaneros:
I put the habaneros into a food processor and sliced them:
Habaneros added to the boiling vinegar:
After cooking for 5 minutes and starting to cool down:
Finished product after blending: (still needs to be strained after it sits for a month)
I'll warn you, if you try this recipe, be VERY careful of the fumes from the pot and even from washing the dishes. Stirring up all the habanero residue on the dishes can mess with your sinuses really bad. Open all the windows and set up a fan. Also wear gloves!!! This is NOT optional unless you like pain!
