Spicy, slightly sweet, and not just for the brave. With just a hint of habanero, this not-too-hot sauce will be “new best friends” with eggs and potatoes. Serve it with tacos, soup, chili, or salad dressings for a complex, fruity kick.
Coming in at 100,000 to 350,000 Scoville units, habaneros are among the hottest peppers around. Always wear gloves or use tongs to handle them. After deseeding, place them in a bowl that you can tip into the roasting pan without having to touch the peppers again. Scrub cutting boards and knives with soap and water after using.
In this recipe, roasting peppers in the oven cuts down on capsaicin that can be released into the air when frying peppers, which can be an irritant to eyes. Nevertheless, make sure the space you are working in is well ventilated.
- 4 garlic cloves
- 2 red bell peppers deseeded and quartered
- 5 Tbsp extra-virgin olive oil divided
- 3 fresh habanero peppers deseeded, halved (see tip)
- 3/4 cup chopped onion
- 1 cup grated carrot
- 1/2 tsp salt
- 1/2 cup white vinegar
- 3/4 cup water
- 1/4 cup freshly squeezed orange juice
- 2 Tbsp honey
- Preheat oven to 425 F.
- With the back of a heavy knife, smash garlic cloves. In small bowl, combine with red bell pepper pieces and toss in 2 Tbsp olive oil.
- In baking dish, roast red peppers in preheated oven for 20 to 25 minutes, turning them once. Tip habaneros into pan or use tongs. Roast for a further 10 to 15 minutes, or until edges of habaneros are brown and garlic is just golden brown.
- While habaneros are roasting, in medium saucepan, sauté onion and carrot on stovetop in 2 Tbsp olive oil until soft, about 7 minutes. Add salt, vinegar, water, and orange juice to carrot-onion mixture and tip in roasted peppers and garlic. Simmer for 10 minutes. Remove from heat and allow to cool for approximately 20 minutes.
- When cool, blend in food processor or blender until smooth. Add honey and 1 Tbsp olive oil to help give sauce a glossy texture. Store in covered jar in the refrigerator and serve cold, or warm it gently before serving over potatoes.
Per 1 Tbsp serving: 58 calories; 0 g protein; 5 g total fat (1 g sat. fat); 5 g total carbohydrates (4 g sugars, 0 g fiber); 85 mg sodium