Best 7 Belizean Style Habanero Sauce Hot Sauce Recipes
Belizean-style Habanero sauce is a fiery and flavorful condiment that packs a punch. Made with fresh habanero peppers, onions, garlic, and a blend of spices, this sauce is a staple in Belizean cuisine, often served as an accompaniment to grilled meats, seafood, and stews. Its heat level can range from mild to extremely hot, depending on the type of habanero pepper used and the amount added. This article provides three unique recipes for Belizean-style Habanero sauce, each with its own distinct flavor profile:
- **Classic Belizean Habanero Sauce:** This recipe yields a medium-hot sauce that balances heat with flavor. It features a blend of fresh habanero peppers, onions, garlic, and spices, simmered in vinegar until thick and flavorful.
- **Pineapple Habanero Sauce:** This sweet and spicy sauce combines the heat of habanero peppers with the tropical sweetness of pineapple. It's perfect for adding a zesty kick to grilled chicken, fish, or pork.
- **Mango Habanero Sauce:** This fruity and flavorful sauce combines the heat of habanero peppers with the sweet and tangy taste of mangoes. It's a great choice for adding a tropical twist to tacos, burritos, or as a dipping sauce for appetizers.
Whether you prefer a classic or a more adventurous flavor profile, these Belizean-style Habanero sauce recipes offer a range of options to suit your taste buds. So, grab your apron and get ready to spice up your next meal with the vibrant flavors of Belize!
BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE
I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.
Provided by David04
Categories Sauces
Time 25m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- 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.
HABANERO HOT SAUCE
This is a wonderful recipe for hot sauce that may be used in many recipes, if you are a lover of spicy sauce then you will love this, I make it all the time and use it in many recipes --- you may adjust the habanero peppers to suit heat level, for milder heat use 8 and for extreme heat use 12, I use the 12 habaneros my family loves extreme heat!--- a few dashes of sauce is all that is needed, this is hot and please use gloves while handling the hot peppers --- I have left the liquid smoke seasoning as optional I like to add it in, use only canned not fresh peaches for this sauce, servings is of coarse estimated --- you will love this!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15h
Yield 75 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
- Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
- Pour into glass jars, seal tightly and refrigerate for a few days before using.
- Store in refrigerator for up to 6 weeks.
ESSENTIAL HABANERO HOT SAUCE
Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.
Provided by Busters friend
Categories Low Protein
Time 1h25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
- Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
- Pour in sterilized jars and process in a water bath as described above.
Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9
HABANERO HOT SAUCE
The longer this sauce is stored in the refrigerator, the more pungent the sauce becomes. Try your own variations.
Provided by Karen From Colorado
Categories Sauces
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Put all of the ingredients in a blender on high, blend until smooth.
- Add the sauce to a sauce pan and bring to a boil.
- Reduce the heat and simmer for approximately 15 minutes.
- Season to taste with salt and pepper.
- Place in a clean jar and refrigerate.
Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 2.7, Carbohydrate 1.8, Fiber 0.4, Sugar 0.9, Protein 0.3
HABANERO HOT SAUCE
This is seriously hot!!! It's my attempt to reproduce Melinda's Hot Sauce from Belize. In order to preserve the unique flavor of the habanero's, don't cook them with the other ingredients. To cut the heat of this very hot sauce, increase the amount of carrots or decrease the number of chiles. Based on: Belizean Habanero Hot Sauce from The Habanero Cookbook by Dave DeWitt and Nancy Gerlach. I've found this is especially yummy if you're having plain old smashed potato(es). Just make up a batch, and then pour a little (q.v. 1 tablespoon) over the potato(es) and continue fork-mashing them.
Provided by Chef Sean 2
Categories Sauces
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, saute onion and garlic in oil until soft.
- Add carrots and water and bring to a boil.
- Reduce heat and simmer until carrots are soft.
- Remove from heat and transfer to a blender or food processor.
- Add the chiles, lime juice, vinegar and salt.
- Puree until smooth.
- Serve at room temperature or chilled.
- (I've had this last six months in the refrigerator.).
Nutrition Facts : Calories 11.5, Fat 0.6, SaturatedFat 0.1, Sodium 101.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 0.2
HOT PEPPER ONION SAUCE BELIZEAN-STYLE
From the cookbook 'Flavors of Belize'. This is spicy good! Note: the salsa/sauce is on the liquid-y side.
Provided by COOKGIRl
Categories Onions
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.
- Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
- Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.
- Servings are estimated.
Nutrition Facts : Calories 22.3, Fat 0.1, Sodium 293.7, Carbohydrate 4.3, Fiber 0.8, Sugar 2, Protein 0.6
HABANERO HOT SAUCE
I was looking for an addition to our rotation of Tapatio, Sriracha, and Tabasco. We like both heat and flavor. This is amazing. It doesn't taste too peachy, which was my fear, just well balanced. It's similar to recipes I found online, one called Bob's "Liquid Fire" and another called Garry's Habanero Hot Sauce, with just a few tweaks.
Provided by Debtex
Categories Sauces
Time 5m
Yield 12 ounces, 32 serving(s)
Number Of Ingredients 10
Steps:
- Put everything in a food processor or blender until there are no more chunks.
- Pour into a glass jar or bottle. I poured mine into a clean 12-oz bottle that used to hold Crystal hot sauce, because I wanted the shaker top insert.
- If you want to keep it shelf-stable, you could probably pour into glass jars and process in a boiling water bath for 10 minutes.
Tips:
- For a spicier sauce, use more habanero peppers. For a milder sauce, use fewer peppers or remove the seeds before blending.
- To make the sauce smoother, strain it through a fine-mesh sieve after blending.
- Store the sauce in a glass jar or bottle in the refrigerator for up to 2 weeks.
- Use the sauce as a condiment for tacos, burritos, enchiladas, or other Mexican dishes. It can also be used as a marinade for chicken, fish, or shrimp.
Conclusion:
Belizean-style habanero sauce is a delicious and versatile condiment that can be used to add heat and flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to spice up your meal, give this recipe a try.
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