Hot Sweet Habanero Chile Sauce
Thomas Michael Hyland
Ingredients8 h 20 m servings 8 cals
- Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
- Cook's Notes:
- Be sure to use eye protection and nitrile or powderless latex gloves while resisting the urge to scratch or wipe your face when preparing habaneros. Throw 'habanero' gloves in the trash when finished and wash hands thoroughly.
- The sauce will be ugly and will separate after blending. Overnight, the pepper bits will even out, the sauce will thicken slightly, and color will be more pleasing. Use it on anything you like. REALLY hot.
Per Serving: 8 calories; 0.1 g fat; 1.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
ReviewsRead all reviews 3
good recipe and the ingredients can be played around with, I guess the darkening comes from the brown sugar and smoke. I've seeds on order, aji amarillo, cascabel and hot Thai so will use thos...
Recipe is great. Simple yet a great end result! I chose to skip the brown sugar and add instead a half tsp of Splenda. I also left the seeds in for extra texture and heat! I used it on my chic...