Homemade Habanero Hot Sauce
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
12 habanero peppers, seeds removed (use gloves to handle)
2 tbsp olive oil
2 cups chopped onions
2 cups chopped carrots
2 large garlic cloves, chopped
1/2 tsp all spice
1/2 tsp ground coriander
1 cup apple cider vinegar
zest of 1 lime
1/2 lime juice
1/4 raw cane sugar
1/2 cup water
sea salt and pepper to taste
Combine the olive oil, onions, carrots and garlic in a frying pan over medium heat and sauté until the onions and carrots soften. Approximately 10 minutes should do it. Be sure not to brown them.
Combine the onions, carrots and garlic in an upright blender with the peppers and all the other ingredients.
Blend until smooth. Taste and adjust seasoning if necessary, adding more water or vinegar to adjust the consistency as well as the flavour.
Allow sauce to cool a little and transfer to clean bottles or jars.