I have a thing for spicy food. I can't get enough of it, especially during the winter months. Habanero sauce is one of my favorite things. This is a forgiving recipe. In fact, a couple winters ago I ended up putting Kumquats in a batch when I realized I was out of vinegar.
Soak your cutting board in a baking soda mixture to help take away the heat from it, but you might want to mark your board and use the other side for the next couple of days.
- 1 T olive oil
- 3 habaneros, cut in half
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 small carrots
- 10 large garlic cloves
- about 1 tsp sea salt
- ¼ t Kal Stevia Powder
- 1.5 cups red wine vinegar
- 1/2 cup water
- Sauté peppers, onions, carrots, garlic and salt for 15 minutes in a non stick skillet
- Add stevia, vinegar and water
- Bring t a strong simmer, cover and cook for 15 minutes
- Let cool and blend
This will keep in the fridge for a month. It will separate; that's OK, just stir it together before using. You can freeze it in an ice cube tray and store the cubes in your freezer. One cube adds great heat and flavor to rice, chili, marinades or other dishes.
This is not a salsa that one would eat on a chip unless your a little crazy for heat like I am. Here's a salsa recipe that goes great with chips!
Do you prefer spicy food or do you stick to mild sauces?
This week I am kicking up the recipe production. I am really excited about my cookbook! I've been talking about this for YEARS now! I keep revising it and changing recipes. I'm rarely happy with anything I put out for any length of time, so I go back and change everything around! In the next month or so I am going to be needing about 20 recipe testers.
It's so funny, when you go back through my blog you will see that both my cookbook and my weight are subjects that come up over and over and over again! I have a feeling that this year is going to be THE YEAR where I bring my goals to fruition!