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DIY hot sauce aka Hay"That's Hot"Honker Sauce

hayhonkerhayhonker Posts: 576
edited 7:58PM in EggHead Forum
Like it hot? Me too. This is my first attempt at a super hot sauce. It turned out really really hot with good flavor. The burn lasts about 10 minutes.
I'm already thinking ahead to the next batch. I think some dark rum would work well in the saute phase and added to the blender for a little sweetness.

Start with a pound of habaneros, an onion and five cloves of garlic.
hot01.jpg
Saute in olive oil until the skins start to brown. Next time I will de-glaze the pan with dark rum.
hot02.jpg
Add 1/2 cup cilantro, 1/4 cup white vinegar, 1/4 cup olive oil, 1 tsp salt, 1 TB black pepper. Next time I will add 1/4 cup dark rum.
hot03.jpg
Blend until smooth and creamy.
hot04.jpg
Enjoy in moderation on wings, tacos, pizza. Add to some mild salsa. Get your friends to try it. Have fun! Goes good with the 100 degree temps we've been having :evil:
hot05.jpg
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Comments

  • EmandM'sDadEmandM'sDad Posts: 648
    Jason you are way braver than I !! :laugh:
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  • AZRPAZRP Posts: 10,116
    I made some for dinner tonight, we're having cochinita pibil. It was 10 habs, 2 cloves of garlic, 2 Tbs lime juice, and 4 Tbs water. I'm scared of it.:evil:-RP
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  • "Sparky""Sparky" Posts: 6,024
    Wow Jason,that looks great :woohoo: I'll add that to my to-try list :)
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  • BotchBotch Posts: 3,122
    I lived in Albuquerque for 5 years, and the end of every summer they'd roast the green chiles over very high-temp burners. The blackened chiles were then dumped into a trash bag (I'd buy 2 bushels every season) to steam, and then the blackened skins are peeled off. One of the top 5 flavors on this planet.
    I'm wondering if that'd work with the habaneros?
    Oh, and one pound of 'em?!?!?! Serranos are as high in heat as I can take... :blush:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • EggsakleyEggsakley Posts: 1,014
    Looks interesting, Congrats on 1000 :)
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  • cookn bikercookn biker Posts: 13,393
    That's cool Jason! Thanks for the recipe.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Austin  EggheadAustin Egghead Posts: 3,331
    Thanks for the recipe. That really does sound hot!
    Eggin in SW "Keep it Weird" TX
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  • Austin  EggheadAustin Egghead Posts: 3,331
    How did the cochinita turn out? Y'all are giving a new meaning to "come on ice cream" :laugh:
    Eggin in SW "Keep it Weird" TX
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  • Austin SmokerAustin Smoker Posts: 1,467
    hayhonker wrote:
    Like it hot? Me too. This is my first attempt at a super hot sauce. It turned out really really hot with good flavor. The burn lasts about 10 minutes.
    I'm already thinking ahead to the next batch. I think some dark rum would work well in the saute phase and added to the blender for a little sweetness.

    Start with a pound of habaneros, an onion and five cloves of garlic.
    hot01.jpg
    Saute in olive oil until the skins start to brown. Next time I will de-glaze the pan with dark rum.
    hot02.jpg
    Add 1/2 cup cilantro, 1/4 cup white vinegar, 1/4 cup olive oil, 1 tsp salt, 1 TB black pepper. Next time I will add 1/4 cup dark rum.
    hot03.jpg
    Blend until smooth and creamy.
    hot04.jpg
    Enjoy in moderation on wings, tacos, pizza. Add to some mild salsa. Get your friends to try it. Have fun! Goes good with the 100 degree temps we've been having :evil:
    hot05.jpg

    Maybe a bit of honey to ying all that yang!? :ohmy:
    ·
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