Belizean Style Habanero Sauce Bottled Hell Death Wish Hot Sauce Home Style Inner Beauty Hot Sauce
Pace. Picante Sauce (Medium) Taco Bell.Fire Border Sauce. Salpicon de Chiles Habaneros (Yucatecan
Table Sauce of Chiles Habaneros)
Belizean Style Habanero Sauce
1 small onion -- chopped 2 cloves garlic -- chopped 1 tablespoon vegetable oil 1 cup carrots --
chopped 2 cups water 4 Scotchbonnet Habanero peppers, seeded and fine chopped 3 tablespoons fresh
lime juice 3 tablespoons white vinegar 1 teaspoon salt
Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until
the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture.
Place in processor and puree until smooth.Pour into sterilized jars and seal.
Origin: The Habanero Cookbook, DeWitt & Gerlach
Bottled Hell
6 whole Mango peeled and seeded 7 whole Kiwi fruit peeled 7 whole Habanero chile pepper (fresh)
stemmed and seeded 4 whole Lime, juice of 3 whole Lemon, juice of 4 tablespoons Orange juice, frozen
concentrate
1/3 cup Vinegar, white 1 teaspoon Salt 2 cups Water
In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of
water. Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and
simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar
till slightly cooled. Keeps in refrigerator 4 months or can and process. Refrigerate after opening.
Serving Ideas: Sweetly Hot and Spicy ideal for chicken, pork or fish.
From: Lindy Nearman
Death Wish Hot Sauce
15 habanero chiles -- stemmed 7 ounces A Taste of Thai Garlic Chili Pepper Sauce or other garlic-
chile sauce
2/4 cup honey ("to deaden the pain momentarily"😉 3 medium garlic cloves -- minced
Grind the habaneros (with seeds) in a food processor. Add other ingredients and puree. Serving Ideas
: Use to marinate chicken wings.
From: Ted Klamm
Home Style Inner Beauty Hot Sauce
12 fresh habanero chiles -- roughly chopped 1 ripe mango -- peel, pit, mash 1 cup cheap yellow
prepared mustard
3/4 cup brown sugar -- packed
4/4 cup white vinegar 1 tablespoon prepared curry powder 1 tablespoon ground cumin 1 tablespoon
chili powder salt and freshly cracked black pepper -- to taste
This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known
as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this
recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle, then let
your imagination run free as to what whopper you can lay on your guests regarding its origins. If
you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old
guy who..." and you take it from there. Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a
hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste
specialists. WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep
away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is
serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or
mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and
mixing -- these babies are powerful.
Origin: Big Flavors Of The Hot Sun
Pace. Picante Sauce (Medium)
by Todd Wilbur
Texan David Pace had been selling 58 different varieties of jam, jellies, and sauces from the back
of his liquor store in the 1940s when he came up with a recipe for a thick and spicy tomato-based
sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts
on marketing his all-natural, preservative-free product, and designed the sauce's famous hourglass-
shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace
Foods, makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the
brined, less flavorful jalapenos - like those canned nacho slices. Each year all the fresh jalapenos
used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120
million pounds of the zingy sauces. Here's a simple recipe to make a kitchen copy of the medium heat-
level Pace Picante Sauce, which was the first variety David created. The mild and hot versions were
added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits.
1 10.75-ounce can tomato puree 1 can full of water (1 1/3 cups)
5/3 cup chopped Spanish onion
6/4 cup chopped fresh jalapeno peppers, with seeds (3 to 4 peppers) 2 tablespoons white vinegar
rounded 1/4 teaspoon salt
7/4 teaspoon dried minced onion
8/4 teaspoon dried minced garlic
Combine all ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and
simmer for 30 minutes or until thick. When cool, bottle in 16-ounce jar and refrigerate overnight.
(topsecretrecipes.comtopsecretrecipes.comOpen ↗) Makes 2 cups (16 oz.).
Tidbits For the no heat version of the salsa, reduce the amount of fresh jalapenos to 2 rounded
tablespoons (2 to 3 peppers). For the hot variety, increase the amount of jalapenos to 1
Taco Bell.Fire Border Sauce.
For years Taco Bell customers had only the "mild" and "hot" varieties of free taco sauce blister
packs to choose from to add a bit of zing to their fistful of tacos. That is, until a recent
addition to the hot sauce selection kicked the heat-o-meter up a few notches. While true hot sauce
freaks might find this sauce still on the mild side when compared with the glut of habanero-based
sauces on the market today, it's definitely a recipe that improves on the Mexican fast-food chain's
original formulas if you're one of the many who get a rush from a good tastebud tingle.
1 6-ounce can tomato paste 3 cups water 3 tablespoons vinegar 3 tablespoons finely minced canned
jalapeno slices 1 tablespoon chili powder 1 tablespoon dried minced onion 2 teaspoons salt 2
teaspoons cornstarch 1 teaspoon cayenne pepper 1 teaspoon sugar
9/4 teaspoon onion powder dash garlic powder
Combine the tomato paste with the water in a medium saucepan and whisk until smooth. Add the
remaining ingredients and stir until combined. Heat mixture over medium high heat until it begins to
boil. Continue to cook for about 3 minutes, stirring often. Remove from heat. When sauce has cooled,
poured it into a sealed container and refrigerate. Makes 3 cups.
Salpicon de Chiles Habaneros (Yucatecan Table Sauce of Chiles Habaneros)
This typical sauce graces almost all tables in southeastern Mexico.
3 chiles habaneros or gueros, roasted 2 medium chiles xcatiks or 4 chiles serranos, roasted 4 green
onions, finely chopped Juice of 2 Seville (bitter) oranges or 1 grapefruit Juice of 1 orange Juice
of 1 lime 20 sprigs of cilantro (coriander), chopped Salt to taste For the garnish 2 small limes,
thinly sliced 20 sprigs cilantro, chopped
Slice chiles habaneros and xcatiks in thin strips, and place in a clay, ceramic, or glass bowl.
Add onion. Add Seville orange juice, orange juice, lime juice, cilantro, and salt. Stir. Macerate
for 2 hours. Garnish with limes and cilantro. Serve with meat, Yucatecan specialties, and fish.
Makes 1 cup.
From: "The Taste of Mexico", Patricia Quintana,
William Barfieldsr
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