Recipe: Habañero Hot Sauce



Recipe Preparation

1. Place the whole bell peppers on an open gas burner. Blacken and char the peppers on all sides. Place the peppers in a stainless steel hotel pan to cool. Split the peppers in fourths lengthwise. Remove the seeds and core and discard. Using a paring knife, remove the charred exterior and discard. Small dice the peppers and refrigerate until needed.

2. In a stainless steel bowl, add the habañeros and 1 Tbsp. of oil. Toss so the habañeros are fully coated.

3. Roast the habañeros at 450°F until they are blistered. Place the peppers in a stainless steel bowl to cool. Remove the stem, core and seeds. Add the peppers to a food processor and pulse until they are finely chopped. Refrigerate until needed.

4. In a nonreactive saucepot add the carrots, onions, peppers, garlic, vinegar and water. Bring to a boil. Reduce to low heat and cover. Simmer 10 minutes.

5. In batches purée all ingredients in a blender until smooth. Pass through a chinois, pressing all of the liquid out. Discard the pulp. Season with salt and sugar and adjust the consistency as needed with water.

6. Place the sauce back in a clean saucepot and add the soy lecithin and xanthan gum. This will ensure the water and vinegar will stay emulsified for a longer hold and creamier texture. Use and immersion blender to purée. Bring to a simmer and remove from heat.

7. Pass through a chinois one last time and allow to cool. Transfer to a covered storage container, label, date and refrigerate until needed.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products