Habanero Hot Sauce

Habanero Hot Sauce

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• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 5 habanero peppers seeded
• 1/4 cup water
• 1/4 cup lime juice
• 1/4 cup white vinegar
• 1 tomato
• salt and ground black pepper to taste

Directions

1. Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to tste.
2. Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
3. Place in sterile jars and process 10 minutes

Bob's Habanero Hot Sauce - Liquid Fire

By: R. B. Miller 

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Original Recipe Yield 1 quart

Ingredients

• 7 - 12 habanero peppers, seeded and chopped
• 1 (15.5 ounce) can sliced peaches in heavy syrup
• 1/2 cup dark molasses
• 1/8 cup yellow mustard
• 3 cloves of garlic minced
• 1/2 cup light brown sugar
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Directions

1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.