#recipe
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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. -
Fire-Roasted Instant Pot Enchilada Sauce
Ingredients
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 6 serrano peppers
- 4 cloves garlic
- 4 chipotle chiles in adobo sauce from can
- 1 teaspoon cumin
- 1-2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 cup water
- 6 medium tomatoes, sliced into 1/2" thick slices
- olive oil
Instructions
Place the sliced tomatoes on a baking sheet lined with foil, and spray with olive oil. Roast the tomatoes under a broiler until they start to bubble.
Saute the onion, bell pepper and garlic in the instant pot with olive oil until the onions are translucent.
Add the rest of the ingredients the Instant Pot except the tomatoes, and stir well.
Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.
Cook on High Pressure for 10 minutes, allowing it to release pressure naturally.
After the pressure has come down, use an immersion blender to purée the sauce until smooth. -
Let's use more zucchini! These zucchini bread muffins are also vegan although you'd never know! The banana and a touch of xanthan gum takes the place of eggs, and add a hint of sweetness as well! Full recipe is in the link in my profile! #zucchini #summer #recipe #cooking #toomuchzucchini -
Vegan Zucchini Bread Muffins
Ingredients
- 1 cup shredded zucchini
- 1 banana
- 2/3 cup almond milk
- 2 cups flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/3 cup coconut sugar
Instructions
Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.
Pour into a muffin tray.
Bake at 350°F for 35 minutes or until a knife comes out clean.
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Attempting an Instant Pot hot sauce recipe tonight!
• 2 cups cherry tomatoes
• 2 carrots
• 1 small onion
• 1.5 cups habaneros
• 4 cloves garlic
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup Mustard
• 1/2 tsp xanthan gum
Chop the carrots, onion, garlic and habaneros. They don't have to be super fine. Sauté the onions in the instant pot until translucent. Add everything and set to high pressure for 4 minutes. Let the pressure come down naturally, or you'll get a room full of capsaicin and you will regret it. Blend with an immersion blender.
Notes on the outcome of this recipe will follow! -
Day 68: h-recipe Import for BarBot #100DaysOfIndieWeb
I've been putting the finishing touches on my robot that can mix cocktails over the last few weeks.continue reading... -
Day 37: Parsing h-recipe with XRay #100DaysOfIndieWeb
XRay now supports the h-recipe vocabulary!continue reading... -
Day 33: Posting Recipes on my Website #100DaysOfIndieWeb
Over the last couple years I've occasionally posted a recipe on my website, but I'd always just done it as a plain text post, nothing fancy. Today I updated p3k to support a new post type, h-recipe. Now I can properly format and display recipes on my site!continue reading... -
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"
