rizzle with Charred Pineapple-Habanero Hot Sauce.
For Citrus Vinaigrette:
black pepper, teriyaki sauce, and hot pepper sauce in a large pot
Prepare habanero honey sauce by combining all ingredients except
Combine all the ingredients in a pot and bring to a boil.
Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros - not by increasing the carrots, as this can alter the flavor.)
Place ALL the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars and refrigerate.
In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
Keep refrigerated until needed and then serve warm or cold.
Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.
Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Puree carrots, garlic, habanero, salt, lime juice and 1
Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
he onion, mangoes, peach, honey, habanero peppers, and mustard in a
Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.
I make the Dragon Wing sauce the day before, and fridge
Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.
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.
Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
Cut and seed the peppers. The more you leave in, the hotter the sauce will be. Combine all ingredients and simmer on low for 45 minutes.
Heat oil in a medium frying pan over medium heat.
When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side.
Remove peppers from heat, put in blender, add remaining ingredients.
First, set mixture to \"chop\" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes.
Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes.
Remove from heat. Carefully transfer to your storage container.
Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.
In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar.
Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. Place desired meat in the dish, and cover with remaining mixture. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired.
ngredients except cilantro into a sauce pot. Bring to a boil