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
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Habanero Hot Sauce
Ingredients
- 1¼ lbs habanero peppers
- 2 cups cherry tomatoes
- 1 medium onion
- 2 carrots
- 4 cloves garlic
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup yellow mustard
- 1 tsp xanthan gum
- 1 tsp salt
- olive oil
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.
Add everything else 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 60 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"