Rick Bayless | Habanero Hot SauceIt all started so innocently at the beginning of the summer. While I was eating dinner in Brooklyn, I shared with some good friends how my little backyard container garden was doing. At first, this suggestion felt like the perfect solution to what I really did not want to see as a problem: a rapidly growing habanero plant, which had crowded out everything else I had planted in that container bed and was popping bright red chili peppers out faster than a kid's acne breakout in the week before prom. Better yet, with an Instant Pot, I could be lazy about making hot sauce. Instead of chopping, simmering and stirring, I just pulled all the ripe habaneros off my plant, which was up to 40 at a time, and dumped them in the pressure cooker with a barely-chopped onion, a handful of garlic cloves, a bag of baby carrots and some salt and vinegar. I would then set the timer for about 15 minutes, and when it went off, I would apply a handheld blender for a few minutes to the whole concoction.
Fiery Habanero Hot Sauce
Recipe Rating. Recipe Rating. Some say simmer, some say blend. Moral of the story its gonna be 5 alarm chili all witner long.
Servings: 2 cups. I followed this recipe to the T and it came out way to watery. Comments Hi. Chicken Potstickers.
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Notes Nutrition facts not guaranteed to be correct. Pour into a blender jar, add the roasted garlic. Thanks Rick. I bought the little bottle in a store called Canadian Tire. Did you follow the recipe and waterbath or did you add more vinegar.
This seriously Fiery Habanero Hot Sauce is not for the faint hearted! Are you brave enough? I am a massive spicy food fan. I had to carry on my mission alone. It was a difficult process as obviously hot sauce needs to be hot but not so hot that it burns the top layer off your tongue! The heat of chili peppers or products derived from chili peppers, is measured with the Scoville Heat Scale. The final amount of dilution gave the pepper its measure on the Scoville scale.
I dearly love hot condiments! Instructions Remove the seeds from the bell peppers and chop into chunks. Still loving this salsa. The only other adjustment was slightly longer cooking time to get carrots cooked through - which could have partially been due to not chopping them terribly finely.
Mine has lasted for several months, and is just fine in the refrigerator. Sounds interesting. Pin 30K. I actually use about 20 scotch bonnet peppers and it comes out super hot.