13 Feb 2011

Orange Crush Habanero Sauce

by Robyn Jasko

  • 20 whole habaneros (fresh or frozen) destemmed
  • 1 cup apple cider vinegar
  • 5 carrots, chopped
  • 1 onion chopped
  • 4 cloves of garlic
  • 1 tsp. olive oil
  • water to cover peppers
  • smoke paprika
  • salt and pepper
  • cumin
  • 1 lime

Using a blender is a great way to make short work of habaneros without chopping or burning your hands. But, still make sure to wear gloves-----habaneros are no joke. 

To start, saute carrot and onion with olive oil. Once the onions are translucent, add a cup of water and then add your peppers. Add more water to just cover the peppers and let simmer for 5 minutes. Once it's all softened, transfer (carefully!) to a blender (a Blendtec works great) and blend blend blend. 

Then, move back to the stovetop and add apple cider vinegar and lime. Simmer until it thickens (about 10 more minutes. 

Put into hot sauce bottles and store in the fridge for up to a month, or freeze extra sauce in mason jars. Then, get the water ready, this stuff is hot!