Might be the time of year when some chili heads got some extra peppers layin' around. Last few years I've played with making some hot sauces and this has become my favorite. Gotta like the habbies..........
I put this on everything from breakfast cereal to midnight cookies............
Sparky’s Fruit Punch Habanero Hot SauceFruit Punch Habanero Hot Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water, if you’re a pansy. If you’re a man, keep yer hands naked, rub yer eyes and DON’T wash yer hand BEFORE using the facilities…………
Ingredients:• 2 large carrots (1 1/2 cups) peeled & chopped)
• 1/2 medium red onion (1 cup) peeled & chopped)
• 1 1/2 cups white vinegar
• 1/2 cup water
• 6 cloves garlic (2 tablespoons minced)
• 1/4 cup fresh lime juice
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup coarse grain or Creole mustard
• 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Note: 10/14/2010 – Made this recipe and got a little over 4 cups. Tasty, basic habanero sauce; I seeded the peppers and I’d rate the product as “moderately” hot. Next time I’ll leave the peppers whole. I also used Dijon mustard.
Note: 09/2012 – Made a double batch but didn’t make any notes. It’s March 03, 2013 and I’m just about out.....
Note: 03/04/2013 – Making a double batch. I used 35 habbies, about 10 from the garden and the rest from the Asian store, all frozen. I’ll make better notes regarding yield and heat level.
OK, yield was about 9 cups. That’s 4.5 pints.... or 72 ounces. At 5 or let’s say 6 ounces per bottle that’s 12 bottles at the store. If I go through one every two weeks that’s a half a year and that’s just about right based on what I made in September and how long that lasted. Let’s see, I also used about 1/3 stone ground mustard and the rest was Brown Spicy.
For those of you that appreciate.....enjoy. For the rest........suffer.
Or........use it to lube your reels.
/mike
