Ingredients and Weight:
- 1 pound fresh habanero peppers, stemmed and seeded
- 1 cup white vinegar
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Wearing gloves, remove the stems and seeds from the habanero peppers and chop them finely.
- In a medium saucepan, combine the chopped peppers, vinegar, sugar, water, salt, cinnamon, cloves, and nutmeg.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until the sauce has thickened to your desired consistency.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
Per 1 tablespoon serving:
- Calories: 20
- Fat: 0g
- Protein: 0g
- Carbohydrates: 5g
- Sugar: 5g
Dish Characteristics:
- Sweet and spicy flavor with a noticeable habanero kick
- Thick, syrupy consistency
- Bright orange color
- Versatile sauce that can be used as a marinade, dipping sauce, or condiment
User Comments:
- "This sauce is the perfect balance of sweet and heat. I love it on tacos and burritos!"
- "I used this sauce to make grilled chicken wings and they were amazing. My guests raved about the flavor."
- "Be warned, this sauce is not for the faint of heart. It's got a serious kick!"
- "I love the versatility of this sauce. I've used it on chicken, fish, and even tofu, and it's always delicious."
- "I highly recommend this sauce to anyone who loves spicy food."
Special Precautions and Tips:
- Wear gloves when handling habanero peppers to avoid burning your skin.
- If you don't have fresh habanero peppers, you can substitute dried habanero flakes. Use about 1 tablespoon of flakes for every 1 pound of fresh peppers.
- To make a milder sauce, remove some of the seeds from the peppers before chopping them.
- This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
