Habanero Hot Sauce
“Ouch! That Hurts”
Firey Habanero Salsa
Searching for the hottest Habanero hot sauce?
Here is a short survival guide for the uninitiated that just might prevent a blistering experience.
If you have the desire for heat the habanero peppers will give you one of the biggest bangs for your buck.
In other words the habanero is extremely potent and intense.
Hot salsa recipes made with the scotch bonnet have long been the passion of the few “” who relish the scorching heat and season every meal with a little searing fire.
You can blend a hot salsa recipe to create a thick, rich texture, full piquant flavor and a lightning bolt of red hot heat.
This chile is so hot; its oil can present a problem if it comes into contact with your skin, eyes, nose or even mouth. Definitely, use gloves when working with habaneros, there have actually been reports of them blistering the skin.
Remember the scotch bonnet is hotter than hot. The orange habanero ranks up there at 210,000 Scoville heat units with the Red Habaneros at 150,000. Meanwhile the popular jalapeno will come in at 5000 to 25,000 and the Serrano rates in at 4000 Scoville heat units.
For more information about the Scoville heat units visit the Chile Pepper Institute
You got some of the oil on your skin?
Reach for the rubbing alcohol first to remove the oil from you skin. Then soak the area in milk, this has proven to be much more effective than using soap and water.
The habanero pepper is a sizzling great way to spice up your habanero hot sauce with a uniquely pungent flavor accompanied by an unbelievable distinctive kick.
You will feel a burning sensation in the back of your mouth and throat, as opposed to the jalapeño where the heat you feel is in the front of your mouth on the tip of your tongue and lips.
Habaneros are killer hot and may cause involuntary panting, sweating, fever and intestinal distress.
These peppers are hot so us Caution.
Ouch! That Hurts!
Hurt and food do not go together. Remember, you´ve go to be able to taste all of the ingredients in a habanero hot sauce.
Experiment, use the peppers with caution. Start out with just a very small amount and gradually work your way up.
This habanero hot sauce recipe will get more explosive with each added habanero.
- 3 large ripe tomatoes
- ⅓ cup white onion
- ¼ cup orange juice
- Juice from ¼ lime
- 1 tsp Kosher Salt
- 1 to 2 habanero chiles seeded and chopped.
- ⅔ cup radishes, chopped
- ⅔ cup jicama, chopped
- ⅔ cup cucumber, chopped
- ⅓ cup cilantro, chopped
- 3 Tbl fresh mint, finely chopped
- Cut the tomatoes in half. Gently squeeze out and discard the seeds and juice, then chop the tomatoes
- In a food processor, combine the tomatoes, onions, orange juice, lime juice, kosher salt and one or two habaneros.
- Note: Start with a half of a habanero to experiment with your heat level.
- Process until smooth.
- Transfer the puree to a bowl and stir in the finely chopped cucumber, radish, jicama, cilantro and mint.
- Refrigerate for at least 30 minutes.
- Note: This salsa will become hotter the longer it sits.
- Adjust the seasoning before serving.
- Serve with tortilla chips. Chile Pepper Sauce
Habanero Hell Fire Hot Sauce by the BBQ Pit Boys