Wednesday, January 13, 2010

Lucky Number 13 - Habanero Hot Sauce

I really like hot sauce. After draining my 46 bezillionth bottle last weekend I decided to make some myself. I've made various kinds before but this time I decided to quit dicking around and make some serious ass habanero hot sauce.

One of my favorite brands that combines heat and flavor is Melinda's. Melinda's is a Costa Rican concoction that comes in various heat levels and has a rather simple ingredient list.

I already had everything I needed except a real recipe and the habaneros. Much searching on the Interweb thingy provided some fundamentals. Figuring every recipe found was written by some Volvo driving Nancy boy who sits down to pee, I bumped up the habanero count.

  • 13 Habaneros, stemmed but not seeded.
  • 1 average carrot, cut into 1 inch chunks
  • 1/2 white onion cut into chunks
  • 8 cloves of roasted garlic
  • 1 cup of water
  • 1 cup of apple cider vinegar
  • juice of one lime
  • salt to taste
Put the chiles, carrot and onion in a stainless steel saucepan along with the vinegar and water and simmer until the carrots are fairly soft. Let cool a bit.

Add the rest of the ingredients (except the lime juice) to a blender and then add the contents of the saucepan. Blend until smooth and add cold water to achieve the viscosity you'd like. Finish the sauce with the lime juice.

As you can see, you get quite a lot of hot (and I do mean hot) sauce out of this recipe. The taste is in the neighborhood of Melinda's XXXtra Reserve but it is considerably hotter.

I'm in my happy place with this sauce and a black bean and cheese quesadilla. You only get one life, don't go through it being a pansy.


Anonymous said...

I have got to try this! Many thanks for sharing it.

Chilebrown said...

That looks mighty fine. It probably burns so good!

Greg said...

Anon - try it and report back

Chilebrown - It does the trick! A chilehead buddy made it and he really likes it.

I'm grilling wings tonight just as an excuse to eat more hot sauce.

Craig said...

Made this today and it's delicious. I poured it back in the pan to reduce it a bit after blending, as I found it a bit thin. If you're not used to heat that's all you'll taste, but if you're used to it the flavour is excellent.

Greg said...

Craig - Glad you like it.

My jar is half gone :)

Brian Bolhofner said...

I made this sauce tonight, with about 20 habaneros because f*** moderation. It was so good I was licking the dregs of the saucepan until I had to drink a glass of milk. Thanks for the recipe!

I have been through this entire half-assed blog and I'm now debating using powertools to machine a new lodge skillet down to a flatter surface and try to get a good seasoning to stick. I might test run with a small fajita skillet.

I hope to see some more black iron postings here soon!