Roasted Habanero Salsa - CaliZona: 5 Large Tomatoes 4 – 6 Habanero Peppers (These are very hot peppers, I like fairly hot salsas so I use 6. You might try less to begin with.) 1 Clove Garlic 1/2 White Onion 1 Cup Cilantro Leaves 3 Tablespoons Fresh Squeezed Lime Juice 1 Tablespoon Extra Virgin Olive Oil 1 1/4 Teaspoon Sea Salt – or to taste
Garlic-Habanero Hot Sauce6-8 habanero peppers, stemmed and halved (or Yellow Scorpion peppers, if you have them and want some REAL heat) 2 tablespoons olive oil 1 cup water 4 cups white vinegar 20 garlic cloves, peeled and coarsely chopped 1 small onion, chopped 8 tablespoons sugar 3 teaspoons Worcestershire sauce ½ cup lime juice 1 teaspoon ground cumin 1 teaspoon salt
I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharps. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy ...
Ti-Malice - Haitian Creole Hot Sauce - A recipe for Ti-Malice, a popular Caribbean hot sauce originating from Haiti, typically made with Scotch Bonnet chili peppers. It has an interesting origin story in Haitian folklore and has many variations. This is one of our favorite ways to make it. | ChiliPepperMadness.com #HotSauce #HatianFood #HatianCuisine #SpicyFood