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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #583577
Servings: 1 batch
When I first got my dehydrater I had a lot of fun experimenting with drying all kinds of different things — as a result I had a bunch of dried habanero peppers to find uses for! I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem — I love the heat so I leave in the seeds but you could remove some or all of them if you like. The number of servings will depend on how you use the sauce — you will end up with around 1 cup and a half or so.
1 cup water
⅓ cup red wine vinegar
1 to 3 dried habanero pepper, depending on how spicy you want your sauce
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in — you could remove some or all of the seeds before grinding if you like). Combine all ingredients in a saucepan, bring to a boil and then simmer for 8 to 10 minutes. Purée the sauce in a blender or food processor and enjoy!