Nice sauce

Indulge your taste buds in a symphony of bold and zesty flavors with our Habanero and Carrot Sauce. This tantalizing blend strikes the perfect balance between the fiery kick of habanero peppers and the natural sweetness of sun-kissed carrots. Crafted to perfection, this sauce is a fusion of heat and sweetness, delivering a unique culinary experience. Whether you're drizzling it on tacos, marinating grilled delights, or adding a spicy twist to your favorite dishes, our Habanero and Carrot Sauce is the embodiment of taste innovation. Prepare your palate for an adventure of spice and sweetness, harmonized in every delicious drop

Cooking time

15m

Prep time

30m

Servings

100persons

Ingredients

  • 25 habaneros
  • 4 cloves garlic
  • 1 shallot
  • 1 cinnamon stick
  • half a cup of vinegar
  • 2 whole carrot
  • filtered water
  • fine sea salt
  • 1 big masson jar

Steps

 Prep

  1. Was carrots and habanero under fresh water
  2. Wash the jar that you are gonna ferment in with hot water and soap
  3. Make sure the knife and cutting board has been correctly cleaned as well

 ACTUAL FERMENTING

  1. PUT ON SOME GLOVES
  2. Open all the habaneros and removed the black seeds
  3. Slice the carrots in half and then slice then in like 1/4 inch pieces
  4. Put the masson jar on the scale; zero it out
  5. Put the habaneros down the bottom
  6. add 4 cloves of garling, the scallot and the cinamon stick and the carrot
  7. Push down the ingredients down not too harshly

  8. FILL the jarr un to the neck with filtered water

    How it should look before fermenting

  9. Take the final weight and multiply it by 0.025 so you get the total amount of salt required
  10. Then take another empty masson jar and put the liquid (using a lid ) into the empty masson jar
  11. Put the masson jar with liquids on the scale and add the required salt you calculated
  12. Shake the liquid to dissolve the slat and pour it back into the jarr with every ingredients MAKE THE SAUCE

After a week of fermenting

  1. Drain the ingredients and keep the brine appart
  2. Add half a cup of vinegar into a medium hot sauce pan at medium heat
  3. Add the contain off the jarr and some of the brine to BARELY cover all the ingredients
  4. Bring to simmer and ADD THE LID
  5. Cook the ingredients for about 15 minutes
  6. Puree the whole thing with a shaft blender
  7. You can add a bit of liquid while you puree it
  8. Then strain the puree with a fine mesh strainer
  9. If you don;t like the consistency you can put it back on the oven and make it ticken up