Chicken Wings Or Ribs Habanero Hot Sauce Recipes

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Steps:

• Heat the oil in a large, heavy pot over medium heat and sauté onion and garlic until soft.
• Add habanero peppers with cinnamon and apricot brandy and sauté.
• Lower heat, add sugar, syrup, vinegar, spices, and ginger, and reduce for 5 to 10 minutes. and salt to taste.
• Add fruit and cook slowly for 1 hour, covered, stirring occasionally and add barbecue sauce for 5 - 10 min and stir/pulse in processor/blender until smooth.
• Add water/more brandy if the sauce becomes thicker than ketchup/barbecue sauce.
• When sauce has cooled refrigerated, the sauce will keep for months.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
• Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.

Steps:

• Cut wings into thirds, and discard the tips.
• There should be about 36 pieces.
• In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish.
• Stir all together, and simmer over low heat for 1 hour.
• Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce.
• Cover, and refrigerate for at least 6 hours.
• Preheat grill for low heat.
• Lightly oil grate.
• Remove chicken from marinade, and place on grill.
• Cook over low heat for 45 minutes to 1 hour, turning occasionally.
• *WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.