Best 3 Habanero And Poblano Hot Sauce Recipes
**Explore a World of Heat and Flavor with Habanero and Poblano Hot Sauce Recipes**
Hot sauce enthusiasts, get ready to embark on a fiery journey with our curated collection of habanero and poblano hot sauce recipes. Discover the perfect balance of spice and flavor as these two peppers take center stage, offering a range of heat levels to suit every palate. From the intense kick of habaneros to the smoky warmth of poblanos, these sauces will elevate your culinary creations to new heights. Whether you're a seasoned hot sauce aficionado or just starting to explore the world of heat, these recipes will guide you through the process of crafting your own unique and delicious hot sauces. Prepare to tantalize your taste buds and add a burst of flavor to your favorite dishes with our habanero and poblano hot sauce recipes.
HABANERO AND POBLANO HOT SAUCE
Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.
Provided by jason.simone
Categories Sauces
Time 1h10m
Yield 1 cup, 48 serving(s)
Number Of Ingredients 15
Steps:
- Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
- Let poblano cool then peel, seed, and chop into large chunks.
- Remove stems from habaneros.
- Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
- Simmer mixture for 15-20 minutes or until reduced by about half.
- Let cool and add lime juice.
- Add vinegar until desired consistency is reached and stir or re-blend.
- Let sit in refrigerator to enhance flavor.
Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2
HABANERO HOT SAUCE
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
Provided by Jim
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
- Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
Tips:
- Choose the right peppers: For this recipe, habaneros and poblanos are used. Habaneros provide heat, while poblanos add a smoky flavor. If you prefer milder hot sauce, use fewer habaneros or substitute a milder pepper, such as a jalapeño.
- Roast the peppers: Roasting the peppers enhances their flavor and makes them easier to blend. You can roast the peppers in the oven or on a grill. If roasting in the oven, place the peppers on a baking sheet and broil for 5-7 minutes per side, or until the skins are blistered and blackened. If roasting on a grill, place the peppers directly over the heat and cook for 5-7 minutes per side, or until the skins are blistered and blackened.
- Remove the seeds and stems: Once the peppers are roasted, remove the seeds and stems. This will help to reduce the heat of the hot sauce.
- Blend the peppers: Add the roasted peppers, vinegar, garlic, onion, and salt to a blender or food processor. Blend until smooth.
- Adjust the consistency: If you prefer a thicker hot sauce, simmer it in a saucepan over low heat for 10-15 minutes, or until it reaches the desired consistency. You can also add a thickener, such as cornstarch or arrowroot powder, to achieve a thicker consistency.
- Store the hot sauce: Store the hot sauce in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This habanero and poblano hot sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes, from tacos and burritos to pizza and pasta. It is also a great way to use up leftover peppers. With its smoky, spicy flavor, this hot sauce is sure to be a hit with your family and friends.
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