© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Drabzz
Fiery hot sauces are legion in the Caribbean, most of which contain habaneros; either mixed or exclusively.
I find the best way to use habaneros is by making up a pepper sauce. This way you can accurately gauge how much heat you are adding to any dish. The heat of individual peppers can vary enormously (even those from the same plant), so a sauce tends to homogenize the heat; making it easier for you to assess the amount to add to any dish.
Always wear latex or household gloves when handling the peppers - if you don't, you will regret it!
16 whole habaneros
1 ounce onion
1 clove garlic
2 teaspoon sugar
4 tablespoon white malt vinegar (or white wine vinegar)
Blend all ingredients to whatever consistency you desire. I like to leave it still quite rough - like Bick's relish. Heat to boiling and simmer for 20 minutes. Spoon the cooked sauce into a preheated preserve jar and seal. Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.