My Habanero dippin sauce

[huntercgr]

Ingredients:

4lbs Roma tomatoes

3-5 Habanero's (dependent on your hotness capabilities)

1 whole garlic

1 bunch Cilantro

1 lime

2-4 ozs Apple cider vinegar

2-4 tbls Brown sugar (my secret ingredient...so shhhh)


The Prep:

Roasting the peppers and garlic. It is best if you can do this outside
on the barb-q. If you do this in your oven, you will need
a face mask, possibly goggles.

I use a veggie grill plate (metal) with holes wiped down with some
olive oil. Cut peppers in half length wise, peel garlic and place on
metal plate, then place on hot grill. Keep lid closed checking every so
often. I let the peppers get pretty dark on both sides, the garlic not as
much turn over with metal tongs when necessary.

Roasting the tomatoes. You can do this the same way, or it can
be done in the oven. In the oven you broil them. Only need to
turn once. Let tomatoes cool before peeling skin.

The mixin

I use an 11 cup food processor, and do this in 2 batches. Use tongs
to pull skin off tomatoes. Put half the tomatoes into blender. Add half
of the apple cider vinegar, half of the garlic (helps to dice it a bit), cut
half of the cilantro into it, and 1-2 tbls of brown sugar, squeeze half lime,
and add half of the peppers.

Whip away, for 1-2 minutes. You'll know when it looks like it's mixed well.
Place in your favorite container, ready for the fridge. (must be kept cold)
Use within 5 days.

Repeat with the other half of the ingredients. Taste test the 1st batch with chips, make adjustments based on your tastes. This recipe can easily be cut
in half for a smaller batch.

This is a recipe I found that I've tweaked over the last year. Some like the brown sugar, some don't. Some like it hotter, some cooler. Adjust accordingly based on taste.

This is hot, no doubt about it, but not chokingly hot. Just made the above today with my belizean heat habs from last year.

[jlorence14]

Come bow elk season I am swinging by your place over east to see if I can handle a taste of that stuff

[cap'nmitch]

Sounds great, but I'm allergic to cilantro. Might try making it without and see how it tastes.

[Rudedawg]

Originally Posted by huntercgr

Ingredients:

4lbs Roma tomatoes

3-5 Habanero's (dependent on your hotness capabilities)

1 whole garlic

1 bunch Cilantro

1 lime

2-4 ozs Apple cider vinegar

2-4 tbls Brown sugar (my secret ingredient...so shhhh)


The Prep:

Roasting the peppers and garlic. It is best if you can do this outside
on the barb-q. If you do this in your oven, you will need
a face mask, possibly goggles.

I use a veggie grill plate (metal) with holes wiped down with some
olive oil. Cut peppers in half length wise, peel garlic and place on
metal plate, then place on hot grill. Keep lid closed checking every so
often. I let the peppers get pretty dark on both sides, the garlic not as
much turn over with metal tongs when necessary.

Roasting the tomatoes. You can do this the same way, or it can
be done in the oven. In the oven you broil them. Only need to
turn once. Let tomatoes cool before peeling skin.

The mixin

I use an 11 cup food processor, and do this in 2 batches. Use tongs
to pull skin off tomatoes. Put half the tomatoes into blender. Add half
of the apple cider vinegar, half of the garlic (helps to dice it a bit), cut
half of the cilantro into it, and 1-2 tbls of brown sugar, squeeze half lime,
and add half of the peppers.

Whip away, for 1-2 minutes. You'll know when it looks like it's mixed well.
Place in your favorite container, ready for the fridge. (must be kept cold)
Use within 5 days.

Repeat with the other half of the ingredients. Taste test the 1st batch with chips, make adjustments based on your tastes. This recipe can easily be cut
in half for a smaller batch.

This is a recipe I found that I've tweaked over the last year. Some like the brown sugar, some don't. Some like it hotter, some cooler. Adjust accordingly based on taste.

This is hot, no doubt about it, but not chokingly hot. Just made the above today with my belizean heat habs from last year.

Sounds Great!

I'm on it
Thanks Rick

[mben2979]

I love the flavor of Habanero, this sound really good.

Originally Posted by huntercgr

Ingredients:

4lbs Roma tomatoes

3-5 Habanero's (dependent on your hotness capabilities)

1 whole garlic

1 bunch Cilantro

1 lime

2-4 ozs Apple cider vinegar

2-4 tbls Brown sugar (my secret ingredient...so shhhh)


The Prep:

Roasting the peppers and garlic. It is best if you can do this outside
on the barb-q. If you do this in your oven, you will need
a face mask, possibly goggles.

I use a veggie grill plate (metal) with holes wiped down with some
olive oil. Cut peppers in half length wise, peel garlic and place on
metal plate, then place on hot grill. Keep lid closed checking every so
often. I let the peppers get pretty dark on both sides, the garlic not as
much turn over with metal tongs when necessary.

Roasting the tomatoes. You can do this the same way, or it can
be done in the oven. In the oven you broil them. Only need to
turn once. Let tomatoes cool before peeling skin.

The mixin

I use an 11 cup food processor, and do this in 2 batches. Use tongs
to pull skin off tomatoes. Put half the tomatoes into blender. Add half
of the apple cider vinegar, half of the garlic (helps to dice it a bit), cut
half of the cilantro into it, and 1-2 tbls of brown sugar, squeeze half lime,
and add half of the peppers.

Whip away, for 1-2 minutes. You'll know when it looks like it's mixed well.
Place in your favorite container, ready for the fridge. (must be kept cold)
Use within 5 days.

Repeat with the other half of the ingredients. Taste test the 1st batch with chips, make adjustments based on your tastes. This recipe can easily be cut
in half for a smaller batch.

This is a recipe I found that I've tweaked over the last year. Some like the brown sugar, some don't. Some like it hotter, some cooler. Adjust accordingly based on taste.

This is hot, no doubt about it, but not chokingly hot. Just made the above today with my belizean heat habs from last year.