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Belize style habanero hot sauce recipe (with pic) and other hot sauces…..
Posted on 12/18/20 at 12:51 pm
Posted on 12/18/20 at 12:51 pm
I grew a ton of hot peppers this year and have really gotten into hot sauces. This is one of the better recipes I have made so I thought I would share. If you try it please post your results. It’s has some kick but not super hot and the flavor of the habaneros really comes through. I used the three largest cloves of garlic in the head rather than two and simmered with just one cup of water and added more while blending to get to the consistency I wanted.
1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
Sauté garlic in coated sauce pan.
Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat .
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.
1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
Sauté garlic in coated sauce pan.
Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat .
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.
This post was edited on 7/20/21 at 10:17 pm
12
Posted on 12/18/20 at 1:22 pm to mouton
Can I give you my address? 
Posted on 12/18/20 at 1:28 pm to mouton
I don’t know what took me so long to come around to habanero. When you get the right level of heat it’s the best hot sauce/salsa IMO
Posted on 12/18/20 at 1:31 pm to GreatLakesTiger24
Habanero has such an awesome fruity flavor. To me they smell and taste like mango.
Posted on 12/18/20 at 3:17 pm to mouton
Bookmarked. We usually buy Marie Sharp hot sauce when we go to Belize, but this seems like it could be good enough to hold us over between trips.
Posted on 12/18/20 at 3:32 pm to mouton
Beautiful. Bravissimo.
Posted on 12/18/20 at 3:50 pm to Ingeniero
quote:
We usually buy Marie Sharp hot sauce when we go to Belize,
This is supposed to be a Marie Sharpe knockoff. I have never had Marie Sharp so I can not say how close it is but it is really tasty. I am going to do a ghost pepper version over the weekend.
Posted on 12/18/20 at 9:06 pm to GreatLakesTiger24
quote:
I don’t know what took me so long to come around to habanero. When you get the right level of heat it’s the best hot sauce/salsa IMO
I also make my own hot sauces and almost always use habanero peppers now. I have used ghost peppers in the past and it makes a nice hot sauce and have used milder peppers but didn't like the lack of bite the hotter peppers offer.
I've made gallons of habanero hot sauce and I can't make enough when I start handing it out to friends and family----at least the ones who can handle the heat.
Posted on 12/18/20 at 11:42 pm to gumbo2176
I would love for you to share some of your techniques/ recipes.
Posted on 12/19/20 at 7:26 am to mouton
quote:
I would love for you to share some of your techniques/ recipes.
Quite easy really, all you need is the following:
30 Habanero peppers washed and green stem ends removed. Do not remove seeds and pith.
1 large onion coarsely chopped
5 cloves garlic
1/4 cup salt
1 tsp. Mustard Powder
Approximately 2 cups white vinegar
1/4 cup lemon juice
Place all this in a blender and puree until it is blended into a fine liquid state. Pour this off into a stainless steel pot and heat until it comes to a boil and let this cook for about 10 minutes and some people need the kitchen well vented during this process.
Have canning jars cleaned and ready to fill. Fill jars to within 1/4 in. from the top, clean the top edge of the jar, place the sealing lid and then the screw on sealing ring and tighten down.
Place filled jars in a hot water bath (water at 185 degrees) for 15 minutes and make sure the water bath is above the tops of the jars. Remove after 15 minutes and place on a towel on your countertop to cool and they should form a vacuum and seal the jars.
Once sealed and cooled, you can store them in a pantry, but if any jars don't seal, use them first and there is no need to refrigerate if you don't want to.
TIP: If you live where they have "hard water" with lots of minerals like they do in N.O. you should put a cup of vinegar in the hot water bath to prevent the outsides of your jars from clouding when cooled. If you forget, just let them cool and use a damp cloth to remove any mineral film on the outside of the glass jars.
Posted on 12/19/20 at 8:11 am to mouton
So you do not simmer with the habaneros added?
Posted on 12/19/20 at 8:14 am to gumbo2176
quote:
Do not remove seeds and pith
That’s gonna be really damn hot.
Posted on 12/19/20 at 8:16 am to Havoc
quote:
That’s gonna be really damn hot.
Yep, not for the weak of heart.
Posted on 12/19/20 at 8:53 am to mouton
quote:
This is supposed to be a Marie Sharpe knockoff. I have never had Marie Sharp so I can not say how close it is but it is really tasty. I am going to do a ghost pepper version over the weekend.
Marie Sharpe is one of the best sauces in the world. Can eat on anything.
Posted on 12/19/20 at 11:32 am to Havoc
quote:
So you do not simmer with the habaneros added?
I do with most of my sauces but not with this one.
Posted on 12/19/20 at 11:37 am to gumbo2176
Gumbo your recipe sounds really good. I like the addition of mustard powder. For those who might view the canning process as two much work; with the amount of vinegar and lemon juice it would be fine to just bottle it. I would think it would keep for six months to a year easily.
Posted on 12/19/20 at 11:38 am to mouton
Also have you tried lime juice as opposed to lemon juice?
Posted on 12/19/20 at 11:57 am to mouton
quote:
I would think it would keep for six months to a year easily.
It will keep a year easily, but I find if kept much longer, the sauce eats at the lid of the jar and causes it to go off.
I found a pint jar 2 days ago in the back of my pantry that was almost 3 years old and the sauce had eaten at the lid and band and had gone off so bad it wasn't going anywhere near my mouth.
Posted on 12/19/20 at 12:00 pm to mouton
quote:
For those who might view the canning process as two much work; with the amount of vinegar and lemon juice it would be fine to just bottle it
I will always put some up in a shaker bottle like an old Lee & Perrins Worcestershire bottle I clean to use just for my hot sauces. That bottle stays on my countertop next to my stove and never gets refrigerated and the product stays just fine in it.
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