Habanero Sauce
If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 3 | x |
habanero chili peppers
fresh or dried, depending on how hot you like it, you can choose less 3 |
* |
| 1 | large |
sweet red bell peppers
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 79 | ml |
red wine vinegar
|
|
| 3 | x |
habanero chili peppers
fresh or dried, depending on how hot you like it, you can choose less 3 |
* |
| 1 | large |
sweet red bell peppers
|
|
| 15 | ml |
paprika
|
|
| 15 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
Directions
Chop up the bell and habanero peppers, (or grind the habaneros if using dried). Place all of the ingredients in a saucepan, bring to a boil, and then simmer for 8 to 10 minutes. Finally, purée the mixture in a blender.
