This picture is of just some of the Habaneros that are currently residing in my Herb Garden and these things have been breeding like rabbits leaving me with the “I don’t know what to do with all of them” conundrum so I mentioned it to my boss and he suggested a Habanero paste and as intriguing as this might be I figured I would start with something a little easier and make—— HOT SAUCE.
Now most people know some hot chili peppers like Jalapenos or Cayennes but Habaneros may not be as well known outside the hot chili pepper clubs so let me give you a very brief run down on these things. Chilies as you may know are rated on the Scoville Scale which is the scale used to rate the heat intensity of a pepper and of course the higher up the scale the hotter the pepper. For instance a sweet bell pepper rates a zero while Pure Capsaician (this is the chemical in peppers that produces heat) is rated at 15,000,000 and this is hotter than U.S. grade pepper spray. To further illustrate the various heat levels Jalapenos, which most if not all people are familiar with, rate between 3,500 and 8,000 on the scale while Habaneros sit at between 200,000 and 350,000 so suffice it to say that only someone with a death wish would want to eat one of these things by itself so when using these things be careful and ALWAYS use disposable gloves.
Here now for your tongue burning pleasure is my version of Hot Sauce………
Eight to ten Orange Habaneros – I will use the orange for the color effect on the finished product
Four to six garlic cloves- peeled
One small onion – chopped
Three tablespoons Canola oil
Four tablespoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups white vinegar
1 1/2 cups diced tomatoes
Juice of three limes
Two tablespoons sugar
Putting it all together:
In a medium sauce pan heat the oil (medium heat) and add the onions, Habaneros and garlic and cook until the onion starts to turn brown- stir continuously
Reduce the heat and add the remaining ingredients cooking until the tomatoes break down
Pour the contents of the pan into a food processor or blender and blend until smooth
Strain the contents through a fine mesh strainer and refrigerate for a minimum an hour– Also remember that the longer you let it sit the better the flavors marry together.
Now obviously you can adjust the heat level of the sauce by using more or less of the Habaneros or by substituting a different type of pepper altogether. That’s the beauty of a recipe……. making it your own.
So there you have it another “simple but tasty recipe for the grilling season and beyond”
So until next time…………….