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Old 09-16-2011, 02:08 PM   #1
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Cool Mexican hot sauce (con habanero)

Hello,everybody.

-The hotter the better- that could be the principle for the Mexican Sauces.

This is simple, but hot.
Enjoy it.

5 orange habanero peppers, minced (seeds retained)
6 jalapeño peppers, minced (seeds retained)
1 small onion, minced
2 cups white vinegar
2 tablespoons minced garlic
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon mustard powder
Salt and Pepper to taste
Cooking Instructions
Add all ingredients to a blender and process on high until smooth.
Add resulting sauce to a heated saucepan. Bring to a boil and reduce heat.
Simmer 15 minutes. Sprinkle in salt and pepper to taste.
Add to a cleaned jar and refrigerate.

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Old 09-16-2011, 03:14 PM   #2
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NOW you're talking!

Almost everything I eat has either sauce, gravy or dressing on it. I love "wet" foods.

Your hot sauce sounds very good! If you have availability to some Datil Peppers, add just one or two to your sauce with a little extra lime juice and you'll have a Caribbean Hot Sauce that is fantastic on white meats and green veggies! The Datil throws the taste into an entirely different direction with a lime twist to push it!
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Old 09-16-2011, 09:13 PM   #3
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Not sure why you'd mince or chop any ingredients if they go in the food processor / blender. And by seeds retained do you mean blend the seeds or remove the seeds before blending? I'll try this recipe.
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Old 09-17-2011, 02:06 PM   #4
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Absolutely yes,Tim,
I am another one of the kind who likes the food practically diving into a sauce.

Thanks for the advice. It sounds great. I will try it for sure.
Fantastic ! A touch of El Caribe !

Beach,coconuts,great meals,La Riviera Maya,Cancún

Awesome.
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Old 09-17-2011, 02:15 PM   #5
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What happened to your post count tzotzil???
Your last post says 1, and your first post to this thread says 23. Now that's weird. It's going backwards, lol.
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Old 09-17-2011, 05:03 PM   #6
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Hello,again..againuntodust,

As for the seeds it is supposed that the seeds contain much of the "heat" of the chiles, so ,for us it is normal to keep the seeds(not to take them off) in order to have a hot sauce as possible.
As for the "mince" and "chop", let's help the blender to work well ;)
Look, the skin of the raw habaneros and jalapeños are not so smooth. The idea is making an as liquid as possible sauce.
But if you find easier to use the complete pieces of each chile, it is ok.

Regards.
P.S. one piece of advice: if you try to make the sauces in a MOCAJETE as in our traditions, believe me that the flavor is better than using the metal blades of a blender.
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Old 09-17-2011, 05:06 PM   #7
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Haha,
I don't know,pacanis.
Something odd is happening here.
I am a rookie posting , or how do you say in English? A newbie?

Or maybe the spirit of Custer is around to keep the indians away from this blog :)

Regards,my friend.
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mexican, recipe, sauce

Mexican hot sauce (con habanero) Hello,everybody. -The hotter the better- that could be the principle for the Mexican Sauces. This is simple, but hot. Enjoy it. 5 orange habanero peppers, minced (seeds retained) 6 jalapeño peppers, minced (seeds retained) 1 small onion, minced 2 cups white vinegar 2 tablespoons minced garlic 1/4 teaspoon oregano 1/4 teaspoon cumin 1/2 teaspoon mustard powder Salt and Pepper to taste Cooking Instructions Add all ingredients to a blender and process on high until smooth. Add resulting sauce to a heated saucepan. Bring to a boil and reduce heat. Simmer 15 minutes. Sprinkle in salt and pepper to taste. Add to a cleaned jar and refrigerate. 3 stars 1 reviews
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