AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Sauces & Rubs => Topic started by: jmcrig on February 09, 2011, 08:33:48 pm
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BELIZEAN HABANERO HOT SAUCE
1. 1 Small Onion, Chopped
2. 1 Tablespoon Vegetable Oil
3. 1 Cup Chopped Carrots
4. 2 Cups Water
5. 2 Habanero Chiles, Stems and Seeds Removed, Minced
6. 3 Tablespoons Lime Juice, Fresh Preferred
7. 3 Tablespoons White Vinegar
8. 1 Teaspoon Salt
Saute the onion in the oil in a saucepan over medium heat
until soft.
Add the carrots and water. Bring to a boil, reduce the heat,
and simmer until the carrots are soft. Remove from the heat.
Add the chiles, lime juice, vinegar, and salt to the carrot
mixture. Place in a blender or food processor and puree until
smooth.
Pour into sterilized bottles and close with lids. Will keep for
months in the refrigerator.
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THANKS!! OK, I'll start with 2 habs...but that sounds like it needs 3 or 4. Can I use it as a mop for a pork shoulder? That'll wake up the judges! "Open me last!"
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I think you should use it as the base for a good habanero rub. ;D
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Here's a dry rub for that;
Ingredients:
Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper
Directions:
Combine the ingredients and store in an airtight container (preferably glass) for several
days. The heat from the peppers will migrate throughout the dry ingredients during this
time.
Season the brisket on all sides, rubbing the dry rub in well. I suggest using disposable
rubber gloves for this task. Wrap the brisket in plastic and let it rest overnight in the fridge
before smoking.
After processing the peppers, clean cutting boards, knives, and anything else that
contacted the habaneros thoroughly. Getting habanero juice in the eye is not a
pleasurable experience.
;D ;D ;D