Saturday, July 22, 2006

Habanero Sauce

Habanero Pepper
Vicki and a few other people a while back asked me if I would post my Habanero Sauce recipe, so here it is. First, as a disclaimer, these are HOT. Very, very hot! If you are sensitive, please wear gloves and be very aware of the surfaces they touch. Do not cook this in a cast iron or another reactive plan due to the high acidic content and the fact that the habanero will get into the pan and the heat will remain. The same goes for the cutting board, knife and sponge or rag you use to wipe up. After cutting these, I wash everything and then rub it down with a baking soda paste. I also rub the baking soda into my hands.
OK, onto the recipe:
Habanero Sauce
yield 24-32 oz
7 Habaneros, seeded and stems removed, cut in half
1 large purple onion
1 large red bell pepper
3 small to medium carrots
3 large garlic cloves
about 1 tsp sea salt
about 1/4-1/2 tsp KAL STEVIA or 1/4-1/2 cup sweetner or your chioice
1.5 cups red wine vinegar
1/2 cup water
tbsp or two of vegetable oil
Cut everything into chunks and saute over medium heat until soft. Add the vinegar and water and bring to a boil for at least 10 minutes. I cover it at this point.

Habanero mixture cooking

When the veggies are soft, add them to the blender. You can either add them hot and be careful by putting a towel over the top of your blender or you can wait until the mixture has cooled. I ususally just add it hot. Blend until totally smooth, then pour into glass containers and let it come to room temperature on the counter.

Finished Sauce

At this point, put the top on and put it in the fridge. I use the plastic mason jar caps. This will keep in the fridge for at least 2 weeks, but I usually make a very large batch and freeze the cooled sauce in ice-cube trays. This is very hot, a tsp or so will be more than enough for most people. I'm weird, so I can eat large amounts of it. If you want a delicious sauce to serve over fries or sweet potato fries add some strawberries to it. YUMO! The ice cube portion is perfect to add to a pound of black beans or rice or other meals. I also like to add one when I make tomato based salsa. This mixed with avocado is out of this world.

I did some big batch cooking yesterday. I didn't take pics at the time, but here's a pic of my fridge full of all the goods. On the top shelf there is mashed potatoes, black bean/tvp/cilantro mixture, steamed broccoli and greens beans tossed with mustard vinagrette, Whole wheat pasta with spinach and crumbled tofu tossed in a sauce made out of coconut milk, garlic, ginger, cilantro, siracha, kafir lime leaf, lime juice and a little bit of sesame oil, bread, soymilk, KOOLAID (my dirty little secret, I make this for my kids , their friends and my husband, but I use KAL STEVIA.) The middle shelf has a sauted spinach, tofu salad and various fruits/tofu and tortillas, the third shelf has okara bacon burger mix, fried rice with seitan and veggies, unprepped/cooked veg and yes, a GALLON of Vegenaise. My local health food sells it that way for 16 bucks and it keeps for 6 months after opening. Then I re-use the container.

Should I feel weird about the fact that I took a picture of my contents of my fridge and posted them on the internet? lol


  1. GREAT FRIDGE! Now THAT's what i'm talkin' about here!! That is so my kind of refrigerator, Melody. Mine's not quite as full at the moment (and i don't have any reason to have that much... no kids, no spouse, etc.!), but i love great choices and great variety!! I smiled big when i saw that. I don't do well with "hot" foods but i can appreciate the work that went into the habanero sauce.

    And y'know yer dirty little secret? (And it really isn't one!!) I was a big Hawaiian Punch, Hi-C and Kool-Aid fan as a kid and if i could get it made with stevia (what is the kind you use?! Kal? Not sure what that is...) now, i would SOOOOOOOOOOOOOOO still drink it up! Dog, how "bad" is that?!

    I think i'm melting today, i could use some of your drinks in the fridge, Melody!! LOVE that fridge's contents...

  2. ohh, melody, thanks so much for posting this recipe. you can bet that i'll be giving this a try. beautiful pepper photo & really, i can't try it because the habanero flavor is the bomb! and so are you. thanks for showing us your fridge! :o)

  3. hi melody - i'm still here! :o) i've been hovering over this recipe & post. my first comment was a fast frenzy of excitement. now, i'm studying up & i'm so excited to have my freezer full of little habanero ice-cubes for all the things you mention in this post. and i love how you use that vegenaise jar again -- goood stuff here. i love your blog & thanks again for sharing this recipe, i'll let you know when i fire it up!! :o)

  4. I've been studying your fridge for ideas too. It's always fun to see what other people eat and it gives me ideas on what to make for our own suppers.

    Our dirty little secret is brewed sweet tea (with more sugar than tea). We drink it by the gallons!

    By the way -- thanks for visiting my blog. I've been lurking around yours for a few weeks and have enjoyed your posts.

  5. I cannot believe you eat habaneros! i thikn i would die


  6. I'm with teddy, but I can believe you eat habeneros. Nice frig! Mine is just as packed, but I have two frig's (one at the bakehouse). The second is just as packed right now waiting for me to get more garden harvest used up.

  7. My husband would love your habanero recipe but I don't think I could handle it. One jalapeno is about all I can take. Love the fridge!

  8. Incredible photos--love the contrasts of orange, blues and yellows.

    Wnen I look at your 'fridge, I realize that I could never share a photo of mine! Mine will never ever look half that organized.

  9. What are you talkin' about... your fridge looks very organized!!!

  10. Great hot sauce. Too hot for me I'm afraid. I did VwaV Ethiopian Seitan recipe and it called for 6 serrano chilies. I was a chicken and used 3 with NO seeds or membranes at all. It was OK for me, and I could have taken a bit more heat. I suck with most hot stuff though.
    Love the fridge. Crammed full of good stuff. That's the way to live!

  11. Hi Melody,

    That really is a great fridge! I think you and Vegan Doc have inspired me to go home and organize mine!

    And about your rant a few days ago... I'm with ya! It's just sooo infuriating to watch him talk. Ever. Ugh!

  12. Wow- I'm coming over to eat dinner at your house! When my fridge is packed with stuff- it's so nice to just heat up food I already cooked. Thanks for visiting my blog! I guess I am one of the few who can't handle spicy food. I don't like the burning sensation in my mouth. I'm a wimp :)

  13. holy shit! Look at that jar of vegannaise???hwere do you get that! i always buy the 16 oz and use that in a day!

    um...that halapeno is too muc hwork. you burn everything it touches including your colon. think i'll pass...but kudos to those that can enjoy!

  14. I agree with klep -- great fridge, clean fridge!!! I totally love spicy and hot stuff.. but there r 2 things that I tasted thinking they r not spicy and repented.. 1.) wasabi, 2.) habanero peppers sauce.. This stuff is wayyyy too hot.. still its good :-)

  15. Ouch - not sure if I can do the Habanero Sauce, but I'll mention it to Ryan and I'm sure he'd bee all over that. They do the whole "who can eat the hottest pepper" thing at his work.

    Love the fridge - it's not weird to post about it. Sweetnicks had a roundup a few months ago where people did that. I never got around to doing it though.

    On the Veganise topic - holy crap!! That's a lot. I have a little jar of vegan mayo and it lasts me forever! I usually have to dump it out and buy a new one (that's how long it lasts)

    Btw - added you to our links so now I can remember to visit your site more often :)


  16. Your fridge looks so tidy. It's probably easy to find things in it. No problem with 'I'm sure I had some (fill in food of choice) in the fridge'.
    You should try spelt flour. I made some of Dreena's peanut butter cookies with it and we didn't notice that the flour gave them any extra flavor.