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FATWOLF posted:2tsp of seeded habaneros in over 3 cups of other stuff is weak as hell. that recipe will never be hot. The mango really dulls the heat. When I do my roasted Tomatillo salsa, I use 3 to 5 whole habeneros (seeds and veins) for 1 quart. 3 makes it pleasantly hot and 5 makes it exciting. It's amazing how sweet ingredients take down the heat (carrots, fruit, etc.)
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Nov 19, 2014 20:28
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rj54x posted:So all of my habaneros ripened at once. Any habanero sauce recipes that will last a fairly long time? I don't want to wind up with a huge batch that'll go bad in a week's time. When I've got a lot of habaneros, I just roast them along side onions and garlic and make hot sauce in little bottles. I cut it about 50/50 with vinegar and blend them up until smooth. Tastes kind of sweet and not too hot at all. It likes a fair amount of salt so taste test as you're boiling the mixture. Shelf stable for years, especially if you process the bottles. Sambal Oelek is good too but I wonder if habaneros are too spicy. Roasted tomatillos are a good addition too. Just make sure that you're processing the jars properly and keeping the PH below 4 as mentioned above.
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Sep 20, 2015 23:41
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My current favorite is a hot sauce made by an owner of one of the vendors that my company uses. He doesn't sell it. He gives it away to his clients as gifts in nice retail packaging. It comes in two flavors: "Habenero Hotsauce" (Easy going, like Yucateco) and "The Hottest Fuckin' Sauce" (it creeps up on you. It starts mild and just keeps building.)
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Jan 16, 2017 18:48
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