#hotsauce #habanero Habanero Hot Sauce Recipe | Homemade Hot Chili Sauce Recipes

#hotsauce #habanero Habanero Hot Sauce Recipe | Homemade Hot Chili Sauce Recipes

Courtesy of "The Hot Sauce Addiction"

Habanero Hot Sauce Recipe

Sep 10, 2013 | Home Made Hot Sauce, Hot Sauce Recipes |

Habanero Hot Sauce Recipe

Every Homemade Hot Sauce fanatic seems to start with a Habanero Hot Sauce recipe, this Habanero Hot Sauce recipe is similar to one of the wing sauces I make but with a few extra twists and turns that makes it rather unique. Just like all of the Hot Sauce recipes on this site this Homemade Habanero sauce which you’ll be making from scratch will last for at least 6 months to 1 year. So the good news is that it can be made in advance.

So what makes this Habanero Hot Sauce recipe unique? It has carrots! okay so that’s an inside joke, if you have a look around the net at various Habanero sauce recipes you will notice that they all seem to have carrots and yes I’ve added in one for this recipe. But seriously the little twist to this recipe is caramelized limes and the addition of dark rum. Now if you really don’t want to add rum in I understand, there’s always whiskey or maybe a sweet bourbon in the kitchen that you could add instead.

 Habanero Hot Sauce Recipe Ingredients

• 5 Very ripe medium sized Tomatoes
• 20 small Red Habanero Peppers
• 1 1/4 Cup Apple Cider Vinegar (300ml)
• 2 Limes
• 1 Large Carrot
• 1 Large Nashi Pear
• 1/4 Cup Dark Rum (60ml)
• 1 Tbsp Cayenne Pepper
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Brown Sugar
• 3 Heaped Tsp Garlic paste
• 1-2 Tsp Guar Gum

Habanero Hot Sauce Recipe Instructions

First off looking at the ingredients in the picture, ignore the palm sugar I used Brown Sugar and I only used one of the carrots.

• The first step can be caramelizing the limes. Cut the limes in half then add them into a very hot fry pan. I poured four small circles of olive oil onto the pan, waited for a minute or two for the oil to heat up and then placed the cut side of the limes down onto the oil.
• Let the limes cook for at least 5 minutes, if you let them sit until the base half of the lime turns a brown color it will be just perfect. The pan will end up rather black from the sugars in the limes, a good trick is to remove the limes onto a chopping board then go back to the hot pan and carefully add in some water. If you let the water boil even with some washing liquid added the black residue should come off easily when you do the washing up.

• Anyway, the limes are caramelized.
• Chop up the carrot and steam in a double boiler. If you have another method of cooking your carrots go for it. Personally, I would steam the fresh carrot and I’d stay away from a frozen pre-cooked product.
• Clean your 20 Red Habanero Peppers then chop the fat top section off each pepper. Don’t bother removing any seeds as the sauce will be strained later in the recipe.  Just chop off enough of the top of the pepper so you can check the inside of each pepper for any mold or bugs.
• Coarsely chop the five ripe tomatoes plus the 1 pear and add them into a blend/liquidizer along with the carrot and Habanero peppers.
• Add 1 tablespoon of garlic paste and squeeze the caramelized lime juice into the blender. If there are seeds in the limes you can squeeze them into a bowl or cup, remove the seeds then include in with the other Hot Sauce ingredients.
• Blend/Liquefy the Habanero Hot sauce for a few minutes.
• When the Habanero sauce ingredients are well blended we are ready to add the 2 teaspoons of Guar gum. Add the guar gum and 60mls Dark Rum together in a small bowl and mix. Slowly add the gum and alcohol mixture into the blended sauce, go slow to  reduce the chance of clumping. If you don’t have Guar gum then when we get to the step of straining the sauce skip that step. The Guar Gum helps stop the sauce separating and also thickens the mixture, it will last for a very large number of hot sauce recipes as you will only need to add a very small amount each time.
• Add the blended sauce into a pot along with the 300mls of Apple Cider,  1 Tablespoon Cayenne Pepper, 1 Tbsp Worcestershire Sauce and 1 Tablespoon of Brown sugar then cook the Habanero Hot Sauce for 30 minutes with the lid on your pot.

• After 30 minutes of cooking the Hot Sauce at a slow rolling boil remove the pot from the heat and strain the sauce into another pot or the blender that’s already messy. You will get to a point where the sauce left in the strainer is too thick to freely go through the strainer. At this point work the Habanero sauce through the strainer with the back of the spoon, don’t just scrape the sauce against the strainer mesh. Try to also push the sauce down against the mesh.
• After a bit of work, you will get to the point where there is some thick dry paste in the strainer which you can throw out. In a lot of my older recipes, I wouldn’t have done this step but I’m starting to enjoy sauces with a smoother runnier consistency. If you follow this method the sauce will have a consistency that’s very close to a commercial sauce like Sriracha sauce for example.
• As mentioned earlier if you're not going to add the Guar Gum then don’t strain the sauce.
• Add the Habanero Sauce back into a pot and bring the sauce back to a rolling boil for at least 20 minutes with the lid off.
• After 20 minutes of boiling, you can then pour the sauce into a sterile glass bottle. Do this while the sauce is still hot and it should last for more than 6 months.

Another handy tip is to do with the use of vinegar bottles. I’ve noted before that you can buy the vinegar for a sauce and then sterilize and use the same glass vinegar bottle to house your Hot Sauce. You have to waste the remainder of the vinegar, but then you don’t have to go to the trouble of buying in special Hot Sauce bottles.

The new tip for the day is a sneaky one but hand for if you intend to use the hot sauce straight away. You can buy a new bottle of vinegar, use some of the vinegar then at the point that your sauce is ready for bottling tip out the vinegar and pour the very Hot sauce straight into the bottle without going to the trouble of sterilizing the bottle. You have to assume that the sauce won’t keep for as long as if it was packed in a very hot sterile bottle but if you intend on using the sauce over the next month I find this works very well.

So this is a great starter recipe if you're looking for a Habanero Hot Sauce recipe give it a go you’ll be happy with the result. It’s a very clean fresh sauce and the flavor of the sauce will take a while to develop after bottling but once it does you’ll end up with a Habanero sauce that has a number of soft after tastes that smoothly roll in after you have a taste. Sorry again for the long winded post but I do hope you enjoy this Habanero Hot Sauce Recipe.