Re: [CH] Hot Sauce recipe?

The Lash (info@thelash.com)
Tue, 03 Sep 2002 17:11:10 -0400

>>From: "John Kenney" <jkenney3@covad.net>
>
>>Does anyone have a good homemade hot sauce recipe for Habs??

OK, I'll come out of lurkville for this one, as I'm getting ready to make a 
big batch of this stuff. All of my pepper plants went crazy this year- I'll 
be canning, pickling and drying for weeks. Anyway, here's my favorite Hab 
recipe:

                                          Habanero Hot Sauce

                                   1 ½ cups chopped carrots (I'm lazy- I 
buy these pre-shredded)
                                   1 onion, chopped (I like a nice fat Vidalia)
                                   1 ½ cup lime juice
                                   3 cloves garlic, minced (not being a 
garlic lover, I forego the cloves of garlic                              & 
substitute a healthy dash of garlic 
oil)
                                   2 tsp salt
                                   1 cup chopped habanero chiles, about 12 
chiles
                                   (I generally use 15-20 habs)



                         1. Combine all the ingredients, except for the 
habaneros, in a
                         saucepan and bring to a boil. Boil for 10 minutes 
or until the
                         carrots are soft. (Adjust the heat by adding fewer 
habaneros
                         not by increasing the carrots, as this can alter 
the flavor.)

                         2. Place all the ingredients in a blender or food 
processor and
                         puree until smooth. Strain for a smoother sauce.

                         3. Pour in sterilized jars and refrigerate (or 
process in a water bath as I do)

I love this recipe because the carrots & lime help bring out that wonderful 
citrus flavor that habs possess. I know not many people believe that habs 
have flavor, but they do- it's just very subtle & not for the feint of heart!

Now, can anyone share a recipe for Caribbean peppers? I bought a pint at a 
farmer's market- they look like deformed habs, but aren't as hot- on par 
with a cayenne I suppose. By the way- I have been stringing my cayennes & 
Thai red dragons up & letting them air dry- is this the preferred method?

Cheers,

Rob