Friday, February 03, 2006

Habanero Pepper Sauce Recipe

Hot Pepper Sauce

Habanero peppers
Jalapeno peppers
Cayenne peppers
Hot chili peppers
Approximately 2 cups, total (of the peppers)

1 head unpeeled garlic
1 cup red wine vinegar
1 T. sugar

The exact proportions of the various types of peppers above can be
varied depending on your personal tastes and what you have available.
For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento,
or Bell peppers can be substituted for a portion of the hot varieties
listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers.
In a saucepan, combine the peppers, garlic, and vinegar and cook,
covered, over low heat for approximately one hour. Keep an eye on the
liquid and reduce heat and add more vinegar if it seems to be boiling
away quickly. Press through a sieve or a food mill, add the sugar, and
return to low heat for approximately 30 minutes or until slightly
thickened. Pour into a jar or bottle which can be sealed and
refrigerate. Will keep in refrigerator for several months.

Great on pork or chicken!


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