Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Garden to Table - Growing Your Own! => Topic started by: Tenpoint5 on September 13, 2015, 10:28:37 PM
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Habawaba hot sauce (habenaro/watermelon)
8 habenaro peppers stems removed
2 quarters of a medium size watermelon separated
1 red bell pepper (seeded and cut into chunks)
6 garlic cloves
2 medium carrots (cut into chunks)
1 cup of white vinegar
1/2 tablespoon of salt (may add more later)
1) Sterilize jars in boiling water
2) Blend carrots, garlic, and vinegar in a blender
3) Add all peppers and blend some more
4) Add 1 quarter of the watermelon and blend
5) Blend until smooth (about 3 minutes)
6) Transfer into a pot, bring to a boil. Reduce heat and simmer for half an hour, stirring occasionally. (May put lid on pot to reduce fumes)
7) Pour mixture back into blender while still hot
8) Add rest of watermelon and blend until smooth.
9) Put into bottles and fill to top, so it seals. Put lids on and rinse to cool. Cooling creates a vacuum and extends shelf life. Must be kept in refrigerator.
***Changes I made to recipe***
1) Blend everything and place in pot at one time. May have to blend in 2 batches.
2) While still at a good simmer ladle into hot sterilized mason jars. Place lid (soaked in hot water) onto jar immediately and tighten rings finger tight. Allow to cool on counter at room temperature. Jars will seal and be shelf stable for 1 year. Jars that do not seal should be placed in fridge and used right away.
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You my friend will be well preserved internally :) :) :) :) :)
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Bookmarked another great one!
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Chris, I love a good hot sauce and this one sounds really interesting. Any favorite uses for it?
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The Mad Scientist is on a roll!!
Art
Also Bookmarked!!
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The kids like it on Pringle's chips!
I must add the size of the watermelon makes a difference. This didn't have as much love in it as I was looking for. So for the other half of the watermelon ie... next batch. We bumped it up to 12 Habenaros and 6 Tabasco peppers.