Habanero pepper sauce
Makes about 500ml, enough for about 20 serves. About 40 minutes.
Ingredients
- 100g red habaneros (about 10 to 12)
- 1 medium carrot, peeled and chopped
- 6 tiny red shallots, peeled, or 1 small onion, chopped
- 4 garlic cloves, peeled
- 250ml white vinegar
- 60ml lime juice (about 2 limes)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon yellow mustard (optional)
- 1/2 teaspoon ground turmeric (optional, for colour)
Method
- Put on disposable gloves before you touch the chillies and keep them on until the sauce is in the jar. Habanero juice burns skin and eyes, and it stays on your hands even after washing. Open a window or turn on the rangehood.
- Pull the stalks off the habaneros. For a milder sauce, cut them open and scrape out the seeds and white ribs. Chop them roughly.
- Put the habaneros, carrot, shallots, garlic and vinegar in a small stainless steel or enamel saucepan. Bring to the boil, then cover and simmer gently for 10 minutes, until the carrot is soft. Keep your face away from the steam, which is fierce.
- Let it cool for 10 minutes, then blend with the lime juice, sugar, salt, mustard and turmeric until smooth. Hold a folded tea towel over the blender lid, and let the fumes settle for a minute before you open it.
- Pour into a glass jar or bottle that has been washed in hot soapy water and rinsed, seal and refrigerate. It is ready straight away and better after a day or two.
Tip: Keep it in the fridge and use it within a month. Yellow habaneros make a milder, more floral sauce with a golden colour; chocolate habaneros make it hotter and earthier. For serious heat, swap two of the habaneros for one Carolina Reaper. For a fruity version, use 150g ripe mango or pineapple instead of the carrot.
