This home made sauce is amazing as a side dip/wings/and everything in between!
by woldyluke
7 Comments
woldyluke
If anybody wants the recipe, feel free to ask. I’d be happy to share!
sav__GUI
That is some amazing color on that sauce.
woldyluke
Habanero Hot Sauce Recipe
Ingredients:
• 10 habanero peppers, seeded, halved • 6 cloves garlic, smashed • 2 tbsp olive oil, divided • 1 cup carrot, chopped • 1 onion, chopped • 1 ½ tsp salt • 2 cups water • ¼ cup white vinegar • ¼ cup lime juice
Directions:
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 2. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tbsp of olive oil and toss with tongs to coat. Note: Do not touch the peppers with your bare hands. 3. Roast for 10 minutes, until the edges of the peppers are brown. 4. Add the remaining 1 tbsp of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy. 5. Add the water, lime juice, white vinegar, and the roasted peppers. Stir, and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. 6. Remove the pot from heat and let cool. 7. Pour the vegetable mixture into a blender and puree until smooth. 8. Use a funnel to pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
SaveTheDayz
Saving
jetfixxer720
My thoughts exactly. Smoke all the ingredients instead of baking
woods4511
On my first day off it’s going down!!!
United_Ad956
Use a food processor it will come out looking better with less air
7 Comments
If anybody wants the recipe, feel free to ask. I’d be happy to share!
That is some amazing color on that sauce.
Habanero Hot Sauce Recipe
Ingredients:
• 10 habanero peppers, seeded, halved
• 6 cloves garlic, smashed
• 2 tbsp olive oil, divided
• 1 cup carrot, chopped
• 1 onion, chopped
• 1 ½ tsp salt
• 2 cups water
• ¼ cup white vinegar
• ¼ cup lime juice
Directions:
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tbsp of olive oil and toss with tongs to coat. Note: Do not touch the peppers with your bare hands.
3. Roast for 10 minutes, until the edges of the peppers are brown.
4. Add the remaining 1 tbsp of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
5. Add the water, lime juice, white vinegar, and the roasted peppers. Stir, and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
6. Remove the pot from heat and let cool.
7. Pour the vegetable mixture into a blender and puree until smooth.
8. Use a funnel to pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
Saving
My thoughts exactly. Smoke all the ingredients instead of baking
On my first day off it’s going down!!!
Use a food processor it will come out looking better with less air