Any one here like hot sauce?

[awoke_in_2003]

I make a habanero based sauce that is famous (well, amongst some family and co-workers). I thought I would share the recipe. I had two great aunts who had a hot sauce recipe their whole lives. I preferred Aunt Celie's, but Aunt Irene's was good, too. Both of them took their recipe to the grave, sadly. I have decided to share mine- maybe some of you will like it.

Habanero Hot Sauce

• 20 habanero peppers
• 3 carrots
• 1 1/2 large onion
• 8 cloves of garlic
• 1 tbs salt
• 1/2 tbs pepper (white or black)
• 3 limes
• 10 tbs white vinegar

Cut habaneros in half and remove stems and seeds. Reserve some seeds if you want a hotter sauce. Drop pepers in boiling water for 30 seconds to blance. Remove peppers and put onion, carrots, and garlic clove into the boiling water and cook until tender. Once done, place all (along with some seeds if you prefer it hotter) into a blender, along with the juice and zest of the limes. First chop, then blend at high speed.

[Galileo126]

1. I am sooooo making this!

I love habanero sauce. I like the idea of adding carrots for a sweet balance.

Awesome.

[ret5hd]

2. Dare you.

Double dog dare you.

[awoke_in_2003]

3. That is the reaction I get...

first come the comments about how sweet and tasty it is, followed by "ew, that's hot".

[fizzgig]

6. the hot sauce place in town makes a habanero, cantaloupe and carrot sauce

pretty tasty.

[Luminous Animal]

4. I like it for its simplicity...

though, I'd probably swap out the carrots for orange juice. I enjoy raw carrots but cooked carrots give me the willies even in a dish where I am unlikely to taste them.

[awoke_in_2003]

5. Feel free to add a recipe when you do...

I will try it out.

[Erich Bloodaxe BSN]

7. Not personally, but I have fun finding newer and hotter variants

to pass along to those who have already destroyed their taste buds.

I've got a bottle of 'Carolina Reaper' sauce (I think it was 1.3 million Scoville units) waiting to send back with the housemate's parents when they visit to go to her grandfather. Replaces the 'scorpion pepper' sauce of last year, and the 'ghost pepper' sauce of the year before as the hottest I could find. He still recounts the story of going to a firestation breakfast and taking along a bottle of one of the prior ones to dot on his eggs, and having someone nearby asking if that was hot sauce, and if they could use some, watching them apply far more liberally to their own eggs, then nearly collapsing after taking a bite, since they apparently thought it was just tabasco.

[awoke_in_2003]

8. if you share stuff like that

you really need to warn people.

[Erich Bloodaxe BSN]

9. I would agree.

I still don't know if he actually thought in advance that the person borrowing the bottle knew what it was and could handle that much heat or not. I mean, it was plainly labeled on the bottle, but some people simply don't pay attention. After that single bite, of course, it was plain that they did NOT read the label. Personally, I'm only good for milder jalapenos. I don't even like the hot ones of those, much less habaneros, scotch bonnets, and all the other mouth destroyers.

[Aerows]

19. Scotch Bonnets are mouth destroyers?

I like to think of them as flavor enhancers for my red beans.

[Erich Bloodaxe BSN]

20. Like I said, I'm a wimp when it comes to peppers :) nt

[Galileo126]

16. Erick - I like heat, but...

I do not like the ghost pepper... It just tastes insanely bitter to me. Sure, it's hot. but man... it doesn't do anything for my taste buds.

I prefer the habanero peppers... Sweet, but still hot.

Just my 2 cents....

[Erich Bloodaxe BSN]

17. That's apparently what they've done with jalapenos - bred out the heat for Americans.

That's why I'm always uncertain whether to buy things with jalapenos when I eat out. There are varieties of jalapenos that really aren't hot, while other varieties are much hotter, so it's always a crapshoot whether you're getting just the flavour, or the heat too.

[FoxNewsSucks]

26. I agree,

and it really pisses me off. If people think jalapenos are too hot, just buy green BELL peppers. That's what grocery store jalapenos taste like now. I buy serrano peppers for cooking at home because they still have some heat.

One of my friends from work brings me jalapenos and tomatoes from her garden in the summer. The peppers are hot, and the tomatoes are so much better than the wimpy ones from the grocery store.

[Fumesucker]

10. Great tune!

[Thor_MN]

11. Cut off the placenta (interior surfaces where the seeds cling) to reduce the heat.

Most of the capsaicin is in these membranes and not in the seeds themselves. The heat of any pepper can be reduced by only using the exterior "shell" of the pepper and removing the placenta. A fillet knife is good for pepper prep.

http://seedcostore.weebly.com/pepper-anatomy-101.html

[awoke_in_2003]

12. I cut off a lot of it...

but not all. I like the heat.

[hobbit709]

30. I want hot sauce for the heat, otherwise all you got is ketchup.

[Thor_MN]

32. IF one wants less heat, they can do it.

If you want it hotter, add more plancenta from other peppers.

Main point, it is not the seeds that have the capsaicin, it is the interior membranes that the seeds grow from.

[catbyte]

13. Love it, love it, love it. This looks really good, thanks!

On edit: I always wear rubber gloves when chopping hot peppers. Saves me grief later.

[awoke_in_2003]

14. I learned...

after the first time I made this. My hands burned for hours. Not badly, just enough to be irritating.

[catbyte]

15. I made the mistake of rubbing my right eye. It was such a dumbass thing to do.

I can't believe I actually did it. Hurt for 2 days.

[Erich Bloodaxe BSN]

21. I've done something like that...

I went to the bathroom one time after prepping peppers without first thoroughly washing my hands... Oy did he burn!

[catbyte]

23. OUCH! That capsaisum is really persistent. I see chefs on cooking shows chopping

up hot peppers barehanded and wonder how many home cooks will be suffering. Nigella Lawson is the only TV cook I've seen use gloves.

[hobbit709]

29. Doesn't bother some people. I've handled several lbs of habaneros without gloves.

[Aerows]

18. Blair's Death Sauce

particularly Golden Death (~30K SCU, citrus-y), Jalapeno Death(~33K SCU) and Beyond Death (~95K SCU) are absolutely a part of my cooking staples. I Feel Alive!

Comparatively, Tabasco is ~4K SCU

[awoke_in_2003]

22. I have a bottle of their After Death. nt

[dark forest]

24. Thanks for this

I love hot sauces, I will be sure to try this when the peppers come in.

Not mine, my yard is too shady, but I have several pepper loving friends with gardens, and I get to share.

[hippywife]

25. Love hot sauce, but...

have never made it, or even thought of making it.

I'm addicted to Frank's Red Hot and it's usually the only one I buy. But Aldi's sells a brand that tastes just like it and is thankfully much less expensive.

[bif]

27. Used to until I had bleeding ulcer surgery.

I still like some heat, but not ghost pepper heat.

[hobbit709]

28. If it don't burn, it ain't hot enough.

I use a pound of habaneros in a batch.

[awoke_in_2003]

31. it has plenty of kick

This is a small batch recipe. Last time I made it I multiplied everything by 4.

[MrMickeysMom]

33. This looks like a keeper, but a peeper, right?

I mean, this alone would not be what you'd dip chips into, right? I'd save this for adding into a quick version of my usual hot sauce.

I generally start with 2 lg onions, at least one whole bulb of pressed garlic in about 3 to 4 T of canola oil, then add my hot peppers (3 to 4 habanros, long witches fingers, and small green chile mixture (no seeds for me, either), then, to that, I add my cut bell pepper, then diluted tomato paste, petite diced tomatoes, and crushed tomatoes.

This never lasts long and is great topping for burritos when I make refried bean burritos. But, we devour chips into the sauce as soon as it's off the stove.

I could just add this sauce to the basic onion, garlic and tomato components. It probably will last in the fridge for a long time, eh?

[awoke_in_2003]

36. I often use it as a dip. nt

[Galileo126]

34. I made this...this morning

Very awesome! Sweet and hot. (I only had 10 habaneros on hand, so I cut everything in 1/2.) Tasted it on some tortilla chips, very very good.

Then I saw some roasted garlic I had in the fridge (5 cloves), and added that to the food processor. Now ever better!

Thanks for the recipe, Awoke!

[awoke_in_2003]

35. You are welcome

Glad you enjoyed it. More garlic is a good thing, and roasted is even better.