Mike's Garlic Habanero Chile Sauce

Name: Mike's Garlic Habanero Chile Sauce
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 medium Firm Tomatoes [quartered]; 8 Habanero Peppers [seeds left in - stems removed]; 8 medium Jalapeños Or 4 Extra Large Jalapeño Peppers [seeds left in - stems removed]; 2 Extra Large White Onions [quartered]; 2 bunchs Fresh Cilantro [excluding the bottom 2" of stems]; 2/3 cup Fine Minced Jarred Garlic [packed]; 1/2 tsp Mexican Oregano [crushed]; 1/4 cup Olive Oil Or Garlic Oil; 1 tbsp Each: Granulated Garlic - Granulated Onion - Ground Cumin; 1 can (8 oz) ROTELL Tomatoes [with juices]; 1/2 cup Vegetable Broth Or Water; 1 can (4 oz) Hatch Green Chiles [with juices]; 1 tbs Each: Black Pepper - Red Pepper Flakes; 1 1/2 tbsp Granulated Sugar [go easy - you may not want all - you may want more]; TO BE ADDED LAST; as needed Baking Soda [to reduce acidity]; 1 1/2 tbs Fresh Lime Juice; 2 tbsp Puréed Garlic [it's important it's puréed]; 2 tsp Salt [go easy - you may not want all - you may want more]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Put this fresh, spicy and slightly sweet sauce on just about any ethnic dish you can think of.

My partner, who can't handle much heat, ranked this sauce [4] out of 5 on the oral heat index. My Hispanic neighbors, quite accustomed to spice, ranked this a [2] but a 5 on overall flavor.

Know that Mangos are a great addition in this sauce. If opting for those, disregard the sugar.

Put this fresh, spicy and slightly sweet sauce on just about any ethnic dish you can think of.

My partner, who can't handle much heat, ranked this sauce [4] out of 5 on the oral heat index. My Hispanic neighbors, quite accustomed to spice, ranked this a [2] but a 5 on overall flavor.

Know that Mangos are a great addition in this sauce. If opting for those, disregard the sugar.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Put this fresh, spicy and slightly sweet sauce on just about any ethnic dish you can think of.

My partner, who can't handle much heat, ranked this sauce [4] out of 5 on the oral heat index. My Hispanic neighbors, quite accustomed to spice, ranked this a [2] but a 5 on overall flavor.

Know that Mangos are a great addition in this sauce. If opting for those, disregard the sugar.

Put this fresh, spicy and slightly sweet sauce on just about any ethnic dish you can think of.

My partner, who can't handle much heat, ranked this sauce [4] out of 5 on the oral heat index. My Hispanic neighbors, quite accustomed to spice, ranked this a [2] but a 5 on overall flavor.

Know that Mangos are a great addition in this sauce. If opting for those, disregard the sugar.

Saved

Ingredients

30 mins

10 servings

Chile Sauce
8medium Firm Tomatoes [quartered]
8Habanero Peppers [seeds left in - stems removed]
8medium Jalapeños Or 4 Extra Large Jalapeño Peppers [seeds left in - stems removed]
2Extra Large White Onions [quartered]
2bunchs Fresh Cilantro [excluding the bottom 2" of stems]
2/3 cupFine Minced Jarred Garlic [packed]
1/2 tspMexican Oregano [crushed]
1/4 cupOlive Oil Or Garlic Oil
1 tbspEach: Granulated Garlic - Granulated Onion - Ground Cumin
1 can (8 oz)ROTELL Tomatoes [with juices]
1/2 cupVegetable Broth Or Water
1 can (4 oz)Hatch Green Chiles [with juices]
1 tbsEach: Black Pepper - Red Pepper Flakes
1 1/2 tbspGranulated Sugar [go easy - you may not want all - you may want more]
TO BE ADDED LAST
as needed Baking Soda [to reduce acidity]
1 1/2 tbsFresh Lime Juice
Final Additions
2 tbspPuréed Garlic [it's important it's puréed]
2 tspSalt [go easy - you may not want all - you may want more]

Saved

Steps

30 mins

1

● Open a window or turn on a fan.
● Use plastic gloves to chop all peppers.
2

● Rough chop all vegetables and throw everything [except for puréed garlic, lime juice and salt] in the into a thick bottom pot with tight fitting lid.
● Boil for 25 minutes. Stir intermittently.
● Don't over boil. You'll want some body to your sauce.
3

Let her boil down.
4

Drain solids from pot and catch/reserve your fluids. Just in case you need it to thin your sauce.
5

Definitely reserve those leftover fluids from your pot in a large zip lock bag to use in the following days. It makes a delicious, spicy marinade for most meats. Or, I'll commonly use it for steak, chicken and shrimp fajitas.
6

Place solids in your blender. Don't over blend. Again, you'll want some body to this sauce.
7

● After blending - taste test your sauce. If you feel it's a bit bitter due to the high acidity from the peppers and tomatoes - try this easy step.
● While sauce is still PIPING hot iI add blender, add 1/4 tsp Baking Soda to your sauce and spoon mix well. She'll foam up slightly but no worries - she'll settle right down.
● Taste test again. If still slightly acidic - add another 1/4 tsp Baking Soda.
8

● Pour your blender contents into a large bowl.
● You'll be steeping these last 3 ingredients. It's important you add these last while sauce is still hot.
● Add 2 tablespoons pureed garlic, [it'll blend much easier and has twice the flavor] 1 1/2 tbs lime juice and 2 tsp salt [you can use less salt if desired] and hand stir until well blended.
9

● Can this salsa in clean Mason Jars while it's still piping hot. Then, refrigerate immediately.
● You can also seal your filled jars in boiling water. Just add enough water to cover 3/4 of your jars and boil for 20 minutes.
● Or, place in a pressure cooker. We don't boil or pressure cook since these jars go super fast!
● This recipe should fill 7 to 8 - 8 oz Mason Jars. I usually double this recipe for gift giving.
● Serve this sauce on or to the side of just about any dish. Tacos, tostadas, sopes, enchiladas, burritos, tamales and chimichangas. Or, use it as a chilled dip for nachos or taquitos.
10

These jars do make great little gifts for neighbors and co-workers!
11

Know that Guacamole Dip and Sour Cream will tame the heat in this sauce substantially. Feel free to check out my Mike's Fiesta Guacamole recipe.
12

Serve chilled. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on September 21, 2014 03:56

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!