Habanero And Poblano Hot Sauce Recipes

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.

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!