hot peppers?

Question

what would be the best way to prepare my habanero, and hal. pepers for a hot sauce(not a chilli sauce)i have some beautiful red and green habs. and i want ot make a super hot sauce, any ideas.

Answer 1

This is my favorite habanero hot sauce:

Inner Beauty Style Hot Sauce Recipe

12 fresh habaneros
1 ripe mango
1 cup (236 mL) cheap yellow mustard
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) white vinegar
1 T (15 mL) curry powder
1 T (15 mL) ground cumin
1 T (15 mL) chili powder
salt and pepper to taste
1 pair rubber/latex gloves

Put on gloves. Be very careful not to touch your face, eyes or any part of your body until you remove the gloves at the end.

Slice caps off of habaneros, remove seed bundle and set aside (you'll add them at the end to increase the heat to your desired tastes), coarsly chop the body of the habaneros and add to food processor bowl. (Use only the bodies, keep the seeds out for now.)

Get a bowl, you're going to hack the mango. Over a bowl, to catch all the juice and flesh, peel and remove the pit of the mango. Use your hands. Add the mango flesh and juice to the processor bowl. Puree the mango and habaneros.

Now add the remaining ingredients and process till smooth. Taste. (Good, huh? A little hot now, but mostly sweet.) Add the seed bundles you reserved from the habaneros a few at a time to taste. This is supposed to be a very fiery sauce, but you're going to be eating it so make it hot to your taste. Wimps can leave out all the seed bundles. True hot-heads can add them all. I added about half of them back.

Pour into jar(s) or bottle(s) and store in refrigerator.

Carefully remove gloves and throw away. Carefully clean cutting board.

Slurp.

Answer 2

Mix the habs with pureed carrots and garlic. Add cilantro and serrano peppers diced. (habs should be diced also), put in sliced or diced red, yellow and green bell peppers and also pureed onions. Do not add salt. If you want add white pepper. Makes an extremely hot sauce that can be used with almost any dish and is quite delicious. All tomatoes do is add too much citric acid, which carrots do not add, but carrots give an added flavor.

Answer 3

Remove the chile stems and toast them in a frying pan (NO oil) on all sides until they darken. Quarter an onion (use 1/4 to 1/2 the onion depending on size) and peel one to 2 cloves of garlic (depending on how big they are) and toast them in the pan until they start to blacken as well. If you have a few tomatillos those are the best to toast and add to the salsa but if not, just use a couple of plum tomatoes (toast them as well). Then throw the toasted vegetables into the blender without removing the seeds or de-veining them (this will retain their maximum heat). Add chopped cilantro and salt to taste and water depending on how thick you want the salsa to be. Blend until smooth.

Answer 4

Roast them with garlic and tomatoes (then cruch) add salt to taste, blended cilantro and mix all together.

Answer 5

add:
cilantro
salt
tomato's
blend to taste and enjoy

Answer 6

you can roast them!