Having grown habanero peppers for the first time in my garden, I was left with these beautiful robust orange-y twisted peppers and a lack of ideas. Not surprisingly the first thing I thought of was coffee. Also (not surprisingly), the next thing I thought of was hot sauce. Anyone who knows me knows I like it spicy!! It was a natural leap from there to a first attempt (for me) at homemade hot sauce. I immediately thought of Sumatra Mandheling as the coffee of choice — spicy chili tones, dense finish, and a roast dark enough to stand up to the hot-hot habanero pepper. Here are my results.
What you will need
1 tbsp. olive oil
1/2 cup onion — rough chop
5 cloves garlic, pressed
1/4 cup TheQueenbean.com Sumatran coffee (or the dark roast of your choice)
1/4 cup lime juice
1/4 cup apple cider vinegar
Salt and pepper to taste
1/4 cup carrots — roughly chopped
5 habaneros (whole — if the peppers are particularly small throw in another)
• Combine the carrot, onion, garlic, oil, lime, salt, pepper, and vinegar in your saucepan. Cook this mixture on medium heat until the carrots are tender, about 5 – 10 minutes.
• Transfer to blender and add coffee and habaneros. Blend the mixture until smooth (about 5 minutes).
• If the sauce appears thick (thin) add more coffee (peppers).
• Pour into bottles, and refrigerate — this particular hot sauce goes great with chicken but try it out in place of what you usually use your hottest hot sauce on.
Makes 40 -50 servings of super hot coffee habanero hot sauce.
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