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post #1 of 11
Thread Starter 
I just collected my first batch of hablano's from my garden. I want to make a sauce using them but have zero experience doing this from scratch. Can someone help me with some direction??icon_redface.gif
post #2 of 11
Well, a basic hot sauce is usually the peppers, some salt, garlic and vinegar. Put it in the blender and let her rip. I'm sure the variations are endless, but I think I would google it and do considerable research before comitting myself.

Good luck with the saucebiggrin.gif
post #3 of 11
Here is one i like from the Coyote Cafe in New Mexico that you can sustitute different peppers etc...

Mango-Habanero Sauce

Makes 3 cups

2 tablespoons peanut oil
8 ripe Mangos
1/2 cup diced white onion
1/2 cup diced carrot
2 fresh orange habaneros(or different pepper to taste)
1/2 cup champagne vineager
1/2 cup ketchup
1/4 cup sugar
salt to taste

Heat oil in saucepan and add mangos,onion,carrot, and chiles.Cook 10 minutes over medium heat or untill onion soft.De-glaze with vineager and add ketchup and sugar.Bring to a slow boil,reduce heat and simmer 35-45 minutes.Remove from heat and salt to taste.Transfer to blender,puree sauce and strain through a medium strainer.If sauce to thick add water to thin...
post #4 of 11
Here is one I found.

1 teaspoon vegetable oil
20 fresh habenero peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
post #5 of 11
Another suggestion - would be to smoke them for an hour first, before making the sauce icon_cool.gif

#1 - removes a TAD bit of heat. ( I don't know how hot a hablano is though...?)

#2 - mmmm flavor....

If your goal is melt-your-face-off heat, then you could always add a little cayenne. I just love the smoked peppers flavor!

Other than that, I don't make homemade pepper sauce, but the above reply is correct regarding the typical hot pepper sauce.
post #6 of 11
If you have the patience to wait you can always make a pepper mash, this will give you a great hot sauce but can take up to a year.
You can also check out the list of hot sauces on pepperfool and sub hablanos for whatever pepper the recipes call for.
post #7 of 11
Hey Fireitup, thanks for that link, some great ideas.
post #8 of 11
I would support the suggestion of smoking/grilling them first. Great flavor. Does not take long as the habs. are thin skinned. Chop/crumbled up, shake out seeds and chuck in the blender with other stuff. Let it sit in the fridge for 2 days. rember: I live in Mexico and they KNOW how to make salsa. Wear gloves.
post #9 of 11
have you ever thought of making jelly with is it GOOD !
I would also do a mango-habenero....I would definitily grill or smoke the peppers and tomatoes first. before the blender step...adds great flavor
post #10 of 11
I don't really have a salsa recipe. It always just sort of comes together and I adjust it for seasoning and heat the way I like it. Folks are always begging for it so I must be getting something right. I do agree with roasting or smoking all the veggies you put in it. Lately I have been adding corn and black beans. Terrific!
post #11 of 11
My advice to you on hablano's is get ahold of Rivet he makes salsa with jalapenos and habinario that is really really good I know I have some and he I sure he will give you the recipe for it . I cann't find a link so ask Rivet.
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