ALL ORDERS PLACED AFTER DECEMBER 15TH MAY NOT ARRIVE UNTIL AFTER THE HOLIDAYS | WE TEMPORARILY CANNOT SHIP OUTSIDE OF THE CONTINENTAL U.S. 

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ALL ORDERS PLACED AFTER DECEMBER 15TH MAY NOT ARRIVE UNTIL AFTER THE HOLIDAYS | WE TEMPORARILY CANNOT SHIP OUTSIDE OF THE CONTINENTAL U.S. 

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    Bud's Hot Habanero Sauce

    This one is "real" zesty, and not for the weak at heart:

    I start off with about 20 quarts of HabanerosI personally use Red Savinas, Caribbean Reds, and Golden Habaneros.

    Pull out the old vegetable juicer, and wait for a nice day. If you want to keep your marriage together do not do this inside!

    Go outside on a slighty breezy day...use caution (gloves, goggles, etc. whatever you feel necessary) as this stuff can cause some redness, pain, and intense warmth in many places. Wash and de-stem. I do not remove the seeds...juice the Habaneros.

    Normally I get about 5-7 cups of juice. (If you have a food dehydrator...remove pulp/seeds...dry it...grind it up for your own Habanero powder.)

    The "SAUCE"

    1. Pour Habanero juice in a medium sauce pan (10 qt)

    2. Add the following:

    • 1 1/2 cups red wine vinegar 
    • 1 cup lime juice 
    • 1 12 oz can tomatoe paste
    • 2 TB garlic powder
    • 2 TB onion powder
    • 2 TB ground citrano
    • 1-2 TB kosher salt (to taste)

    3. Slow simmer (medium heat) until you reduce contents by about 1/2.

    I use 4 & 8 oz jelly jars to can...follow hot water bath directions for acidic foods. For personal consumption it will keep in the fridge for a long time...mine never lasts long enough to spoil. Great on pizza, base sauce for wings, on popcorn, chips, adds a little zest to chile. Be creative...enjoy!

    Bud Anderson

    Ohio

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