This week I made two mason jars worth of habanero hot sauce which will get me through the winter and into next summer. It’s a recipe I modified after a couple of years experimentation.
This recipe makes one mason jar of sauce. This is a very heat intensive sauce and very flavourful. The heat sneaks up and dies off after about 10 seconds. Of course the more you eat the longer the heat. If you find jalapeno peppers too hot then this will be killer hot for you. If you enjoy the heat and flavour and the thought of a tasty habanero sauce gets you drooling then this is for you.
It’s great on fresh baked bread, with chicken, on veggies, in curries, and a dollop in soup will bring it to life.
5 cloves of garlic
1/2 cup onion
1 cup of diced carrots
5-6 habanero peppers
2 tbsp of olive oil
4 fresh squeezed limes (about a 1/4 cup of juice)
salt and coarse black pepper to taste
Optional 1/4 to 1/2 cup water
Optional 1/4 cup of vinegar
Dice garlic, onion and carrots and simmer in the oil until soft. Add this with the lime juice, 5-6 habanero peppers and the tomato in a blender, add salt and pepper and vinegar to taste. Blend until smooth . If it’s too thick add some water. If it’s too watery cook it up in a pot until it thickens to preference. That’s it! Store it in sanitized mason jars. You can freeze it for later
Making bread can be difficult or it can be easy. Finding the right consistency and texture, the right amount of moisture and a balance between crust and interior can be challenging, not to mention the time involved in preparation and making sure it tastes good. Through the years I’ve tried different recipes and styles, but this rustic rosemary-garlic bread from the Noble Pig has been the most satisfying I have made.
Admittedly there is a lot of preparation time to make this bread, but most of it is waiting for the dough to rise and the bread to bake. And there is no kneading after the first round! I followed the recipe very closely with the exception that I did not freeze the bread overnight. You can also have the recipe if you only want one loaf as this is for two loaves.
What you get for your work is a beautiful looking and smelling savoury flavourful bread with a crunchy thin exterior crust and a fluffy absorbent interior. Served warm it soaks up the butter and is ideal with cheese.
4 medium garlic bulbs
2 Tablespoonsgranulated yeast (active dry yeast)
3 cupswarm water (about 105 degrees, so slightly above body temp)
5-1/2 cups (29.30 ounces)bread flour, more for dusting