Habanero and Cayenne Hot Sauce
Hot Sauces are also known as pepper sauce or chilli sauce. They are popular for their intense heat, but they also have underlying flavour with them. You should approach them with respect and dilute with other food items whenever needed. One of the popular chilli variant is Habanero which is grown Amazon region and Mexico. Unripe habaneros are green but they turn orange, red, brown and sometime purple as well when the mature. Habaneros heat and floral aroma make it ideal for hot sauces and spicy foods. Habanero sauce can be used for spraying over dishes, making dull foods spicy and also to add a sting to your soups.
Habanero Hot Sauce
In 18th century some of its samples were taken to China by the Spanish due to which it got the name of Capsicum chinense. Mexico’s Yucatan peninsula is the largest producer of Habanero today. Panama, Colombia, Belize, Costa Rica, Ecuador and USA are some of the other countries producing this chilli. It was awarded as world’s hottest chilli in 1999 by Guinness Book of World Records but later it was displaced by other chillies. Habanero flourishes in hot weather and should be watered only when it is dry. Under moist conditions it may produce bitter peppers.
Cayenne Hot Sauce
Cayenne hot sauce is another similar product used for cooking spicy dishes in Korea and certain parts of Asia. While Cayenne pepper is usually deployed in dry or powdered form, it is also gaining popularity among hot sauces in which vinegar is used as a preservative. It is generally spread on sandwiches to add a spicy tinge to them. It is also used in beverage foods as energy drink. Cayenne pepper sauce is alternatively known as Guinea spice sauce, bird pepper sauce. It is cultivated from Capsicum Annuum and is often linked to bell peppers and jalpenos.
A typical Habanero or Cayenne Hot Sauce would contain:
- Minced habanero/cayenne peppers
- Sweet onion
- Lime juice
- Olive oil
- Garlic clove
- White vinegar
How to prepare your Habanero Hot Sauce
- Take a saucepan and heat olive oil in it on medium temperature
- Add carrots and Jalapenos to it and cook for 5 minutes
- Now add onion and garlic cloves and cook for another 5 minutes till the vegetable become soft.
- Now put habanero peppers and pour some water in it. Allow the mixture to cool at room temperature
- Put the mixture in a blender or food processor and blend it until all ingredients mix smoothly.
- Water can be further added or removed depending on the thickness you desire
- Add some vinegar and lime juice now and put the paste in a sauce pan again
- Simmer the sauce pan on low heat for another 5 minutes.
- Your Habanero pepper hot sauce is ready to be served. You can also cool it and store in a sterilized glass bottle for 6 months in a refrigerator.