HOT! Habanero Sauce
This habanero sauce is some next level ish. Habaneros are HOT. To put it in perspective, ranking 10 of the hottest peppers, they rank #3. That's hot like a mofo.
- 15 habanero peppers
- 9 cloves of garlic peeled
- About 2 3 medium carrots 1 heaping cup of chopped carrots
- 1 diced mango
- 8 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- ½ cup apple cider vinegar
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
In a food processor, place peppers, garlic cloves, mango, carrots, sugar, and kosher salt. Pulse until the peppers are finely chopped, but not blended. If you don't own a food processor, you can dice the peppers and the garlic finely by hand with a paring knife, and then stir in the sugar and salt. Be sure to wear gloves – Habanero peppers are hot!
Transfer the chopped pepper mixture to a clean jar. Seal the jar, but not too tightly. Store the mixture in a dark place, like a cabinet.
Once a day, check the jar for fermentation. Fermentation begins when you see tiny little bubbles at the bottom of the jar. This can take anywhere from 2-3 days. Stir the contents once a day until the mixture is no longer rising in volume. This step can take anywhere from 5-6 days. At this point you can transfer to the refrigerator for a couple of weeks to continue fermenting or you can process it.
Transfer the mixture to a food processor or blender, add the vinegar, orange and lemon juice. Puree until completely smooth, about 2-3 minutes. Strain the mixture through a fine mesh strainer into a saucepan pressing on the solids to release all the liquid. The strainer should be left with seeds, large pepper, carrot, and mango chunks. Discard the solids.
Bring the hot pepper liquid mixture to a boil and then reduce the heat to low. Allow it to simmer for 20-30 minutes until the liquid has reduced and thickened or desired consistency has been reached. Carefully transfer your habanero sauce to an airtight container and IMMEDIATELY seal, making sure it doesn't spill. I spilled some and we couldn't enter the kitchen until I opened a window. Store in the refrigerator. This sauce will last well over 6 months.