I love spicy sauces and as I get older they don’t really like me, but to have the great flavor and the heat I will suffer. One of the peppers that will put you in a tailspin is the Habanero. That little orange bugger is off the charts hot but for those that thrive and need the heat here is the recipe to tuck away for those moments when only “fire” will do.
The Habanero Gold Sauce has been one of the recipes that I couldn’t justify making since I am the only one in my family that would even put their lips to the fork. So thanks to my ever faithful canning buddy from Facebook, Lila has graciously given me permission to share her adapted recipe and the end result is gorgeous. Lila makes it for her hubby and has a stash for his “personal” use. Thanks Lila for sharing this recipe and your work with me.
Habanero Gold Sauce
- 1 1/2 cups carrots, chopped
- 1 pc. onion, chopped
- 1 1/2 cups white vinegar
- 1/4 cup lime juice
- 3 pc. garlic cloves, minced
- 2 teaspoons salt
- 10/12 pc. habanero peppers, stemmed and chopped
- Prepare 2* half pint jars, lids, and rings. Sterilize thejars and keep them in the hot water till its time for processing.Make sure to fill your water bath canner and get the water to asimmer. Prep the carrots and onions. Chop the habaneros.
- Warning: When handling the habaneros please wear gloves.
- Ina large stainless steel pot add all the ingredients except thepeppers. Heat to a full boil then simmer for 15 minutes, stirringfrequently.
- Add habaneros and cook an additional 5 minutes,continuing to stir. Using a food processor, standard or immersionblender, puree the mixture and then fill the jars. (If you use an immersion blender do not put your face directly over the pot in case it splatters.)
Filling the jars:
- On a dishtowel place your hot jars and using yourfunnel in each jar using a ladle then fill the jars leaving 1/2”headspace.
- Taking a clean papertowel wet it with warm water andwipe the rims of the jars removing any liquid jelly particles thatwould interfere with a good seal.
- Using your magic wand extract thelids from the hot water and place them on the now cleaned rims. Addyour rings to the tops of each of the jars and turn to seal just"finger tight".
- Makesure your rack is on the bottom of the canner and place the jars inthe water bath making sure that the water covers each of the jars by1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for thewater to start boiling. Once the water has come to a boil start yourtimer for 30 minutes.
- When complete turn off the heat and remove thecover and let the jars sit for another few minutes.
- Remove the jarsand place them back on the dishtowel in a place that they will sitovernight to cool. Do not touch or move them till the next morning.
- Sometime in the next hour your jars will be making a "pinging"or "popping" noise. That is the glass cooling and thereaction of the lids being sucked into the jar for proper sealing.Some recipes may take overnight to seal. Check your lids andreprocess any jars that did not seal.