5 habanero peppers ¼ cup water ¼ cup lime juice ¼ cup white vinegar 1 tomato salt and ground black pepper, to taste Instructions In a saucepan, heat the olive oil over …
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Formerly the hottest known pepper (it has since been surpassed by the super-hot Ghost, 7-pot, Scorpion, and Reaper ), the habanero is not for the faint of heart. The heat is not without …
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6-8 habanero peppers stemmed and halved. 2 tablespoons olive oil. 1 cup water. 4 cups white vinegar. 20 garlic cloves peeled and coarsely chopped. 1 onion chopped. 8 tablespoons sugar. 3 teaspoons Worcestershire sauce.
Ready In. 25 m. Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
This low carb pepper sauce recipe makes 4 serves. 1 serving is ¼ cup. Place a saucepan over high heat, add the butter and onion and saute until translucent. Add the beef stock and reduce by half a cup. Pour in the cream and add the three types of pepper and simmer for 5-7 minutes.
A delicious compliment to all your favorite meats, veggies & sauces. If you like a steady heat with a rich depth of flavor you’ll love this hot sauce. It contains flavorful habanero, garlic, and lime. It's all natural, keto and paleo friendly. It's especially good choice thanks to its low sodium consistency.