Yucatan Habanero Hot Sauce Beta
Print RecipeIngredients
- 15 g or 1/2 of one small organic head of garlic
- 38 g or 1/4 small organic onion thinly sliced
- 80 g Habanero (stems removed and washed)
- 38 ml Braggs Apple Cider Vinegar
- 38 ml White Distilled Vinegar
- 75 ml Neutral Flavored oil such as Canola
- 50 ml Extra Virgin Olive Oil
Instructions
Heat a non stick pan on high and add 1/2 of onion with Habaneros to blacken for 8 min
Meanwhile, peel and crush the garlic cloves and add those to the pan to cook for another 8 min or until all ingredients are charred- not burnt
In a blender, add the contents of pan with vinegar and blend on high for 30 seconds
Continue to blend while slowly incorporating both oils to have a smooth consistency
Chill and consume within 1 month
Believe it or not, I reached out to the hotel that created the hot sauce I feel in love with and they gave me a recipe for it. Granted, it did come from a hotel so the quantities were given to me as if I were opening my own hot sauce factory ( dreams happen) and I cut it down in half and of course did not follow it exactly so it did not turn out like the one I was hoping for but its still amazing. I mixed vinegars and oils while creating this and can not seem to find green habaneros in NYC, only the orange ones and so the quest continues. Be super careful when you pour in the oil on this recipe since the habaneros are not de-seeded, this is truly only for those of you who dare to venture into that world. In addition, because it packs a punch ( really more like a full black out) and the quantities were still huge, the serving size recommended is 1 small teaspoon, hence 60 servings. I should add that I reduced the servings in half off the my recipe, not everyone wants jars of homemade hot sauce greeting them when they open the fridge!
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