Ingredients and Weight:
- 12 ripe habanero peppers (about 6 ounces)
- 1 onion (12 ounces)
- 4 cloves garlic (1 ounce)
- 1 cup brown sugar (8 ounces)
- 1 cup ketchup (10 ounces)
- 1/2 cup apple cider vinegar (4 ounces)
- 1/4 cup Worcestershire sauce (2 ounces)
- 2 tablespoons Dijon mustard (1 ounce)
- 1 tablespoon ground cumin (0.5 ounce)
- 1 tablespoon chili powder (0.5 ounce)
- 1 teaspoon salt (0.2 ounce)
- 1 teaspoon black pepper (0.2 ounce)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Remove the stems and seeds from the habanero peppers and finely chop them.
- Chop the onion and garlic.
- In a large saucepan, combine the habanero peppers, onion, garlic, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, cumin, chili powder, salt, and black pepper.
- Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until the sauce has thickened.
- Use an immersion blender or transfer the sauce to a regular blender and blend until smooth.
- Taste and adjust seasonings as desired.
Nutritional Information:
- Serving size: 1/4 cup
- Calories: 120
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 240mg
- Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 1g
Dish Characteristics:
- Sweet, tangy, and spicy
- Perfect for grilling, smoking, or dipping
- Can be stored in the refrigerator for up to 2 weeks
User Comments:
- "This sauce is incredible! It has the perfect balance of sweet, tangy, and spicy flavors."
- "I love how versatile this sauce is. I've used it on chicken, ribs, and even pizza."
- "This is by far the best BBQ sauce I've ever tasted. It has a unique and flavorful kick."
Special Precautions and Tips:
- Wear gloves when handling the habanero peppers, as they can be irritating to the skin.
- If you don't have an immersion blender, let the sauce cool slightly before transferring it to a regular blender.
- This sauce is spicy, so use it sparingly if you don't like heat.
