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awoke_in_2003

(34,582 posts)
Sun Dec 21, 2014, 12:30 AM Dec 2014

I made my first Habanero sauce the other day...

The reaction from several coworkers is "this is sweet" followed several seconds later by "ooh, this is hot". My supervisor liked it so much he is going to fund the next batch I make, and he wants me to make a big one. I may make a small batch first, as I want to see what putting the habs on a grill for a little bit will do to the flavor.

- 16 habanero peppers
- 3 carrots
- 1 lg. onion
- 8 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. black pepper
- Juice and zest of 2 limes
- 8 tbs. white vinegar

Cut habanero peppers in half and remove seeds- save the seeds from 4 of them. Drop in boiling water for 30 seconds to blanche (handle with care). Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Zest the peel of two limes, then add the juice, and combine all ingredients (including the reserved seeds) and put in blender. First chop, then blend at high speed.

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I made my first Habanero sauce the other day... (Original Post) awoke_in_2003 Dec 2014 OP
That looks great! There is a nice balance with adding carrots for sweetness. Luminous Animal Dec 2014 #1
yes, the carrots did the trick... awoke_in_2003 Dec 2014 #2
I've grilled habaneros and jalapenos. trof Jun 2016 #3
I have done that, too... awoke_in_2003 Jun 2016 #4
Carrots! blaze Jun 2016 #5
I thought so, too... awoke_in_2003 Jun 2016 #6

Luminous Animal

(27,310 posts)
1. That looks great! There is a nice balance with adding carrots for sweetness.
Sun Dec 21, 2014, 02:49 AM
Dec 2014

If I were making it, I would consider using one lemon and one lime.

trof

(54,256 posts)
3. I've grilled habaneros and jalapenos.
Wed Jun 15, 2016, 03:51 PM
Jun 2016

I also used some apple wood chunks, so they were smoked and grilled.
Deelicious.
Grilling intensified the flavor, but actually cut the heat a bit.

 

awoke_in_2003

(34,582 posts)
4. I have done that, too...
Wed Jun 15, 2016, 05:11 PM
Jun 2016

Last edited Sat Sep 10, 2016, 07:22 PM - Edit history (1)

actually, I put the habs in a pan and put it on the cold side of the grill, with a hunk of mesquite on the charcoal. It made for a nice, smoky twist. My boss really loves this sauce, he is always bugging me about when I am going to make it again

blaze

(6,362 posts)
5. Carrots!
Thu Jun 16, 2016, 03:15 PM
Jun 2016

Interesting.

The recipe I tried from work uses:

Habaneroes
onion
garlic
tomatoes
vinegar
lime juice
cilantro

The heat in this one also sneaks up on you, but not so much that it drowns out the other flavors.

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