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#habanero
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Finally ran out of the August/September batch so time to make some more habanero sauce! This was about one pound of habaneros and made 16 bottles!
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Don't forget to label them so you know which batch is which! I use these paper tags with elastic so that I don't have to continually clean off stickers from the bottles when I reuse them.
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Tada! 12 bottles of hot sauce!
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working on a new habanero hot sauce recipe
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Made 116oz of hot sauce! First batch of hot sauce in the new place!
The last batch was from April which was a pretty good run. We did run out a week or two ago and broke in to the backup Secret Aardvark stash but that's gone as of this morning.
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Made 116oz hot sauce!
Had to add a bit more water to get it to come to pressure but then it worked great, and after some blending, is a great consistency.
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Made 108oz hot sauce.
The store was low on habanero peppers so about half of this is red Fresno peppers, and it's noticeably more red than normal.
I forgot to use an apple this time, and also used just 2tsp corn starch. It seemed to work fine though, especially after blending.
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Made 120oz of hot sauce!
The last batch from Feb ran out last week, but I was expecting it to run out in May! This should last the rest of the year!
I made two changes this time. I used 2tbsp of corn starch instead of 2tsp. I also added a chopped apple with the goal of its pectin thickening up the sauce a bit and keeping it from separating.
Thanks to @motherbee for the suggestions!
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Made 90 ounces of habanero sauce! Not canned, just refrigerated. Should last us through about May if past consumption rates are any indication. Recipe: https://aaronparecki.com/2018/12/25/8/habanero-sauce
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Made about 100oz of hot sauce tonight! Not properly canned, just poured into jars.
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why yes I did just turn 1.5 pounds of habaneros into 84 ounces of hot sauce 🔥
recipe ➡ https://aaronparecki.com/2018/12/25/8/habanero-sauce
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I made a video of my hot sauce recipe as a way to learn Adobe Premiere! This took way longer to make than I care to admit, hopefully only because I'm new to Premiere.
🌶 https://aaronparecki.com/2018/12/25/8/habanero-sauce
📺 ➡️ https://www.youtube.com/watch?v=HwKFlOu2EVU -
Habanero Hot Sauce
Ingredients
- 1½ lbs habanero peppers
- 28oz can fire roasted tomatoes
- 1 medium onion
- 2 carrots
- 4 cloves garlic
- 1.5 cups apple cider vinegar
- 1 cup yellow mustard
- 1 tsp xanthan gum
- 2 tsp corn starch
- 1/2 tsp citric acid
- 1 tsp salt
- 1 cup water
Instructions
Chop the onion, carrot, and garlic. Set the Instant Pot to "Sautée" and pour in some oil to coat the bottom. Add the onions, carrots and garlic and cook until the onions are translucent.
Chop the habanero peppers in halves, and remove the seeds. Add to the pot.
In a separate bowl, whisk the vinegar and mustard together until smooth. Add the dry ingredients and continue whisking until smooth.
Add everything into the pot and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed.
Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray.
Mix everything in the pot with an immersion blender.
Makes ~84 ounces of hot sauce. -
It’s hot sauce season again! Time to turn the amazing amount of tomatoes and carrots we get from the CSA into delicious hot sauce!
We’re still working through last year’s supply, and it’s already time to start making new batches again!
Tomatoes, habaneros, carrots, onion, garlic, vinegar and xanthan gum all combine into a delicious hot sauce with a slow heat that grows on you.
Swipe for progress pics and the recipe!
#CSA #communitysupportedagriculture #hotsauce #habanero #cooking #pdxvegans
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Sorta Secret Aardvark Sauce (Habenero Hot Sauce) (forums.egullet.org)"Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz can of rice wine vinegar
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habs before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes"
