How to Prepare Appetizing Mike's Garlic Habanero Chile Sauce

Mike's Garlic Habanero Chile Sauce. A spicy habanero hot sauce recipe made with fiery roasted habanero peppers and plenty of garlic, ideal for spicing up your favorite foods. Sharing how to make a Habanero-Garlic Sauce. Distilled vinegar, aged red habanero peppers, salt, dehydrated carrots, dehydrated garlic, gum blend, natural flavor.

Mike's Garlic Habanero Chile Sauce Chili Garlic Hot Sauce. Пекин (Птичий перец), Арбол. Garlic habanero hot sauce is one wicked mix: fiery, pungent, earthy, and lighly sweet. If you prefer "less sweet" hot sauces, this is it. You can cook Mike's Garlic Habanero Chile Sauce using 21 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mike's Garlic Habanero Chile Sauce

  1. It's of Chile Sauce.
  2. You need of medium Firm Tomatoes [quartered].
  3. Prepare of Habanero Peppers [seeds left in - stems removed].
  4. You need of medium Jalapeños Or 4 Extra Large Jalapeño Peppers [seeds left in - stems removed].
  5. Prepare of Extra Large White Onions [quartered].
  6. Prepare of bunchs Fresh Cilantro [excluding the bottom 2" of stems].
  7. You need of Fine Minced Jarred Garlic [packed].
  8. You need of Mexican Oregano [crushed].
  9. You need of Olive Oil Or Garlic Oil.
  10. It's of Each: Granulated Garlic - Granulated Onion - Ground Cumin.
  11. You need of ROTELL Tomatoes [with juices].
  12. Prepare of Vegetable Broth Or Water.
  13. It's of Hatch Green Chiles [with juices].
  14. It's of Each: Black Pepper - Red Pepper Flakes.
  15. Prepare of Granulated Sugar [go easy - you may not want all - you may want more].
  16. Prepare of TO BE ADDED LAST.
  17. It's of as needed Baking Soda [to reduce acidity].
  18. You need of Fresh Lime Juice.
  19. It's of Final Additions.
  20. It's of Puréed Garlic [it's important it's puréed].
  21. Prepare of Salt [go easy - you may not want all - you may want more].

Or you can combine contrasting flavors. Habanero peppers and garlic are just that, so a garlic habanero hot sauce is going to twist your tongue up in every good way. If you're new to habaneros you'll frequently find them next to the jalapenos in the produce section. I usually leave the garlic cloves whole because.

Mike's Garlic Habanero Chile Sauce instructions

  1. ● Open a window or turn on a fan. ● Use plastic gloves to chop all peppers..
  2. ● Rough chop all vegetables and throw everything [except for puréed garlic, lime juice and salt] in the into a thick bottom pot with tight fitting lid. ● Boil for 25 minutes. Stir intermittently. ● Don't over boil. You'll want some body to your sauce..
  3. Let her boil down..
  4. Drain solids from pot and catch/reserve your fluids. Just in case you need it to thin your sauce..
  5. Definitely reserve those leftover fluids from your pot in a large zip lock bag to use in the following days. It makes a delicious, spicy marinade for most meats. Or, I'll commonly use it for steak, chicken and shrimp fajitas..
  6. Place solids in your blender. Don't over blend. Again, you'll want some body to this sauce..
  7. ● After blending - taste test your sauce. If you feel it's a bit bitter due to the high acidity from the peppers and tomatoes - try this easy step. ● While sauce is still PIPING hot iI add blender, add 1/4 tsp Baking Soda to your sauce and spoon mix well. She'll foam up slightly but no worries - she'll settle right down. ● Taste test again. If still slightly acidic - add another 1/4 tsp Baking Soda..
  8. ● Pour your blender contents into a large bowl. ● You'll be steeping these last 3 ingredients. It's important you add these last while sauce is still hot. ● Add 2 tablespoons pureed garlic, [it'll blend much easier and has twice the flavor] 1 1/2 tbs lime juice and 2 tsp salt [you can use less salt if desired] and hand stir until well blended..
  9. ● Can this salsa in clean Mason Jars while it's still piping hot. Then, refrigerate immediately. ● You can also seal your filled jars in boiling water. Just add enough water to cover 3/4 of your jars and boil for 20 minutes. ● Or, place in a pressure cooker. We don't boil or pressure cook since these jars go super fast! ● This recipe should fill 7 to 8 - 8 oz Mason Jars. I usually double this recipe for gift giving. ● Serve this sauce on or to the side of just about any dish. Tacos, tostadas, sopes, enchiladas, burritos, tamales and chimichangas. Or, use it as a chilled dip for nachos or taquitos..
  10. These jars do make great little gifts for neighbors and co-workers!.
  11. Know that Guacamole Dip and Sour Cream will tame the heat in this sauce substantially. Feel free to check out my Mike's Fiesta Guacamole recipe..
  12. Serve chilled. Enjoy!.

The Cheech takes habanero chiles and blends them with fresh carrots, onions, mucho garlic and a splash of lime juice to create a tantalizing, tangy sauce that's perfect combo of heat and flavor - perfect too for fish-n-fowl. Then add in your grated ginger, garlic and habanero pepper,soy sauce and mix well. Then add in your seasoning cubes,chili sauce and spices and mix. Let it cook till the chicken on low heat without water(you can add some if you want). This is a quick, easy, and delicious sauce based on the Chinese Honey Chicken recipe at RasaMalaysia.com.