Habanero Sauce

[hooligan8403]

Ok I made a habanero sauce the other day and it turned out really great and flavorful which is what I wanted but I didnt think it was spicy enough. Used Fishwrestler's hopping habanero recipe and tweaked it some to make my own sauce.

30-35 Habanero peppers halved and seed removed

2 Cups Chopped Carrots

2 Cups Chopped Onions

18 Cloves

2 Cups Vinegar

1 Cup Lime Juice

4 Tablespoons Olive Oil

Salt to flavor

Makes about 1/4 gallon of sauce.

My question is to add more heat should I just add more habs or maybe throw in another type of pepper. Just dont want to ruin the flavor that is already there as it turned out to have a lot of the habs fruit flavor.

 

[pineywoods]

Maybe try leaving some of the seeds and membrane in that should kick the heat up. Or find hotter peppers

 

[scarbelly]

Maybe try leaving some of the seeds and membrane in that should kick the heat up. Or find hotter peppers

See if you can find some ghost peppers - maybe one or two - those babys are hot!

 

[pineywoods]

Different varieties of Habaneros have different heat ratings. The yellow west indian scotch bonnets that I was growing were a bit hotter than a habanero

 

[hooligan8403]

Well these were green habaneros tha were at my local mexican market. they didnt have any orange ones. I might leave more seeds and membranes in next time as well. If i could find a ghost chili id try it but i haven seen those around here.

 

[frosty]

Definately leave the membranes and seeds in for more heat.  You can adjust the heat that way very easily and not change the flavor.

 

[straubman]

hello,

i add 2-3 ghost peppers when i got them or add some ghost chili powder and i always leave the seeds, just top the pepper. you can find them on ebay, thats where i got my start, now every year i just save some seeds to start next year. i have only used the orange habs, to me sauce always looks way too orange so a couple drops of red food coloring in the ninja blender till she looks like normal sauce, alot more people will try it to, a little goes a long way.

 

[lght]

I have a huge container of ghost pepper powder and I don't use it anymore.  Although it does add a TON of heat, I really don't like the sour bitter taste from ghost peppers.  I know use Trinidad Scorpion peppers with Habs when I want more heat.  If you need ghost pepper powder pm me I'll give you a good deal since I don't use it anymore.

 

[h20guru]

I make several Habenero hotsuaces and (my favorite is a West Indies Mango Habenero) 95% of the heat is in the membranes and seeds!! To make it hotter just get rid of the stems.... I also find that after about 7 days of mixing together the sauce generally looses some heat (but gains some flavor).

I also have tried in the past to add Ghost Pepper and even Pepper extract to some of my sauces but find that they generally take away from the deliciousness of the Habenero!!

H20guru

 

[dlr1]

I agree as well about leaving in the seeds and membranes that is where the heat is. You could look for a habanero extract which can be right costly or try making your own which seems time consuming and uses a lot of peppers to make a small batch but the result will be pure heat in a small dose.

 

[jaybone]

I grow habanero peppers in my garden every year but have never made a sauce with them.  I too love the habanero flavor which is distinct and easily picked up if you can get beyond the heat.  I dry my peppers then grind them whole in a dedicated coffee grinder that I use only for these peppers.  That is another option that may be available to you for pumping up the sauce heat.  Just add some ground habanero powder to your desired taste.  Thanks for the sauce recipe.  You mentioned that you got the sauce recipe from Fishwrestler so I'm gonna check out his post.  Thanks for posting!