- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Belize style habanero hot sauce recipe (with pic) and other hot sauces…..
Posted on 12/19/20 at 12:46 pm to gumbo2176
Posted on 12/19/20 at 12:46 pm to gumbo2176
I order bottles from amazon sometimes but lately I have just buying six oz bottles of Texas Pete for 99 cents at the grocery store and pouring them out and rinsing off the label. I sterilize then in boiling water before refilling. I like they they have a pop up lid rather than screw on.
Have you tried adding mango to your recipe? I love the combination of mango and habanero but it isn’t a sauce you can use on everything.
Have you tried adding mango to your recipe? I love the combination of mango and habanero but it isn’t a sauce you can use on everything.
2
Posted on 12/19/20 at 12:49 pm to mouton
Also has much does your recipe yield?
Posted on 12/19/20 at 12:53 pm to mouton
quote:
Have you tried adding mango to your recipe?
I've had some mango/habanero hot sauce and also some made with other fruit flavoring but I prefer my hot sauce to just rely on the peppers and what I put in it minus the fruit.
Like you said, it then becomes something you can't use on everything.
Posted on 12/19/20 at 2:22 pm to gumbo2176
I’ve got habaneros out the arse . I am going to try your recipe tonight or tomorrow.
Posted on 12/19/20 at 2:25 pm to gumbo2176
I assume you bring to a boil then simmer ten minutes? What is the consistency like?
Posted on 12/19/20 at 2:38 pm to mouton
quote:
For those who might view the canning process as two much work; with the amount of vinegar and lemon juice it would be fine to just bottle it. I would think it would keep for six months to a year easily.
It's important to get the pH below 4.6, which is why a pH meter is very important if you're using acid to preserve and not canning it. It's nt something you want to guess at. You can get a meter pretty cheap on Amazon. They're kind of a pain in the arse because you have to calibrate them every time, but I'd rather do that than get botulism.
Posted on 12/19/20 at 2:46 pm to mouton
quote:
I assume you bring to a boil then simmer ten minutes? What is the consistency like?
Yes, bring to a boil, simmer and then bottle it up.
I shoot for a consistency similar to thin ketchup. It will pour fairly easily but has some "grit" to it with the fine particulates of peppers, onion, garlic, etc.
It's not liquid like Crystal or Tabasco. It has some body to it.
The thing is, you can make it to any consistency you like by adding or subtracting the vinegar.
Posted on 12/20/20 at 9:01 am to BottomlandBrew
quote:
, but I'd rather do that than get botulism.
Damn. Now you ha e me worried . I just assumed everything I make is safe because it has a fairly high vinegar content.
Posted on 12/21/20 at 10:09 am to mouton
Don't remove the seeds. You're blending it anyway. You should want all the heat that the pepper has to offer. Which really isn't all that much, especially compared to newer strains. But the habanero tastes better than any of them, imo. It's a perfect balance of heat and flavor.
Posted on 12/21/20 at 1:01 pm to mouton
AS soon as I saw this post I ran to the store for Habaneros. I added a small fruit cup that we had in the pantry minus the juice. Turned out amazing. Thanks for the information and recipe!!
Posted on 12/21/20 at 1:04 pm to gumbo2176
I made your sauce yesterday. Really good flavor but I think next time I will cut back on the salt.
Posted on 12/21/20 at 2:13 pm to mouton
Mouton, you ever mess with chocolate habaneros? I started adding some to my garden a few years ago. They are tough to find but one of my favorite peppers to use for a thicker sauce like yours above or a very spicy Louisiana style vinegar based sauce.
The peppers are dark and have the sweetness of a hab, but a natural smoky/earthy flavor to them. I think also quite a bit hotter than regular habs
The peppers are dark and have the sweetness of a hab, but a natural smoky/earthy flavor to them. I think also quite a bit hotter than regular habs
Posted on 12/21/20 at 2:21 pm to ClampClampington
I have heard of them but never tried them. They also have white habaneros that are really cool looking. I am thinking of growing some next year.
Posted on 12/21/20 at 2:43 pm to mouton
I've been making this and freezing it: LINK
I make the habanero sauce and add a tablespoon of it to browned butter to toss the wings in. A tablespoon to a half a stick of butter is about right. Browned butter and this sauce is about the most perfect combination I've ever had for wings.
I have a huge bag of frozen habaneros is the freezer. I'll try your sauce too.
I make the habanero sauce and add a tablespoon of it to browned butter to toss the wings in. A tablespoon to a half a stick of butter is about right. Browned butter and this sauce is about the most perfect combination I've ever had for wings.
I have a huge bag of frozen habaneros is the freezer. I'll try your sauce too.
Posted on 12/21/20 at 3:34 pm to Aubie Spr96
quote:
I've been making this and freezing it: LINK
thats looks really good.
Posted on 12/22/20 at 10:12 am to Aubie Spr96
Those wings sound incredible!
Posted on 12/22/20 at 10:17 am to The Levee
quote:
Marie Sharpe is one of the best sauces in the world. Can eat on anything.
I went to Belize in 2005 and discovered it. Came home with however many bottles I could fit in my suitcase. Couple years later was in Walmart and saw it on a shelf.
Posted on 12/22/20 at 10:42 am to mouton
quote:
I made your sauce yesterday. Really good flavor but I think next time I will cut back on the salt.
That looks familiar
Yeah, salt amount is such a personal thing with some folks not liking it much, but not me.
I usually make a few gallons of it a year and I have several friends and family members that always ask for some when they know I made it.
Posted on 12/22/20 at 11:50 am to gumbo2176
I have tried it again and it seems alot less salty now. Defintely not salty on food. Really good flavor and perfect level of heat for me. Will definitely be making another batch soon.
Posted on 12/22/20 at 11:57 am to mouton
Browned butter and habanero sauce was made for each other.
I've also made some habanero honey which is very good. I had one habanero plant this year and the damn thing went CRAZY. Tons and Tons of them this year.
I've also made some habanero honey which is very good. I had one habanero plant this year and the damn thing went CRAZY. Tons and Tons of them this year.
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News