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
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.
