HABANERO HOT SAUCE

HOMEMADE HABANERO HOT SAUCE

Beautiful blow your head off hot fruity habanero salsa, this has a gorgeous burn that graduates to a almost to hot to handle lips, tongue and gum pulsating burn, in all a marvellous hot sauce to have over your chicken, fish or steak and great as a dip with corn chips, for the more sadistic pallet.  Simple to make and can be stored on the side for months and once opened in the fridge for weeks.

Don't miss out if you want all this gorgeous flavour without the heat, just halve the chillies for a medium hot or halve again for a mild sauce you won't loose any of the great flavour.  

Ingredients

(Makes approx 500ml)

1 tbsp coconut or nut oil

1 onion finely chopped

3 large carrots peeled finely chopped

2 cloves garlic rough chopped

500 ml water

1 tsp fresh chopped oregano (1/2 if dried)

1 tsp crushed coriander seeds

200ml White wine vinegar

4-6 habanero chillies, stalks removed

2 large tbsp of honey

Gently cook the onions until translucent, around ten minutes, add the garlic after five minutes, then add the carrots and cook for a further five minutes, add the water and habaneros, bring to a simmer and cook until the carrots have melted into a sauce, approx twenty minutes.  

Add the white wine vinegar, oregano, coriander and honey, bring back to a bubbling simmer until you have a consistency that coats the back of a spoon when you draw your finger down the middle of the spoon and you can see a clean line in the sauce.  Take off the heat.

Have your clean sterile jars ready to pop in the oven, to sterile your jars and lids just run through the dish washer or wash in hot soapy water and rinse well, dry thoroughly then pop in your pre-heated oven 180 degrees for seven minutes, take out and fill the hot jars with the hot sauce, pop on the lids immediately, leave to cool and enjoy hearing the ping popping sounds of the jars re-setting their safety pop up buttons as the jars cool, this is one of my favourite sounds in the world self sufficient living!  These when canned successfully will last a year on the shelf, once opened keep in the fridge and use within a week.