We're Still Cooking! Roasted Habanero BBQ Sauce
Plenty of catching up to do. Although it's been a month and a half between posts we've been doing lots of cooking and preserving. So that it's easier for me to reference back in the future I'll be spreading the next few recipe posts 5-10 days apart. As of now we're still harvesting fresh spinach, swiss chard, carrots, beets, and horseradish from the recently winterized gardens. Badass.
Here is an awesome and simple recipe for Roasted Habanero BBQ Sauce. This was borrowed, updated, and personalized from a few different recipes I have tried over the years. It's SPICY so adjust the habaneros accordingly.
Roast in Skillet over medium heat:
24 Habaneros
8 Cloves of Garlic (with skins on)
1 medium Sweet Onion, cut in half (also with skin on).
I did this in my grill top cast iron skillet. Cast iron works the best for roasting on the stove top because it gives the best "dry" heat. You don't want to add any oils to the skillet. Keep it dry, hot, and constantly moving. Roast for approximately 25 minutes then remove them from the heat.

Remove the seeds and stems from the peppers (wear gloves) and the skins from the garlic and onions and place them into a blender. Add 1/4 Cup cider vinegar and blend into a smooth liquid.
Add the following into a medium saucepan over medium heat:
1 1/2 Cup Apple Cider Vinegar
1 Cup Brown Sugar
1/4 Cup dark corn syrup
1 teaspoon Canning Salt
Black Pepper to taste
Dash Worcestershire
Dash Honey
Stir to dissolve the sugar then add the contents of the blender. Continue to simmer over medium heat until the mixture thickens and resembles commercial BBQ sauce.

If you're doing a larger batch than what is above you can place into hot canning jars and process in a pressure cooker (following your cooker's directions). I normally only make a small batch so I simply let it cool then store it in the refrigerator.
Keep it cool - then hot.
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