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DIY hot sauce aka Hay"That's Hot"Honker Sauce
hayhonker
Posts: 576
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.
Saute in olive oil until the skins start to brown. Next time I will de-glaze the pan with dark rum.
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.
Blend until smooth and creamy.
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:
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.
Saute in olive oil until the skins start to brown. Next time I will de-glaze the pan with dark rum.
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.
Blend until smooth and creamy.
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:
Comments
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Jason you are way braver than I !! :laugh:
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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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Wow Jason,that looks great :woohoo: I'll add that to my to-try list
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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..._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Looks interesting, Congrats on 1000
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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 -
Thanks for the recipe. That really does sound hot!Large, small and mini now Egging in Rowlett Tx
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How did the cochinita turn out? Y'all are giving a new meaning to "come on ice cream" :laugh:Large, small and mini now Egging in Rowlett Tx
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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.
Saute in olive oil until the skins start to brown. Next time I will de-glaze the pan with dark rum.
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.
Blend until smooth and creamy.
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:
Maybe a bit of honey to ying all that yang!? :ohmy:
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