Anita I tried planting a garden a few years ago. We had all the usual things, like lettuce, and corn, and tomatoes. Well, even with a fence around it, the deer, rabbit, raccoon and possum had an absolute field day eating all of our produce. We ended up with maybe half a head of lettuce and a small head of cabbage in the end. It was a total loss.
We still plant a garden, but it’s now in pots, and it consists solely of peppers. Pimento, jalapeno, Cajun, and habaneros. No animals bother them at all. Victory!
I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.
I keep my sauce in these squeeze bottles. It’s fun squirting sauce out. I can get artsy with in. No one needs to know that.
This habanero sauce has a great fruity flavor to it. I added mango, but you could use just about any fruit, such as papaya or even pineapple. I found it to be not overly hot at all, but it’ll still wake you up and tingle your lips and tongue.
Also try my Yum Yum sauce.
- ½ teaspoon vegetable oil
- 2 cloves garlic chopped
- 1 cup carrot chopped
- 1 sweet onion chopped
- 2 cups water
- 10 habanero peppers more or less depending on how much heat you want, seeded and chopped. Optional: Roast or smoke the peppers before seeding and chopping
- 3 tablespoons lime juice
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt
- 1 mango skinned, chopped
- Heat oil in a medium saucepan over medium-high heat.
- Add the garlic and saute for 2 minutes.
- Add the carrot, onion, and water. Bring to a boil, then reduce to a simmer and continue simmering until the carrots are soft.
- Remove from heat and add the habaneros, lime juice, vinegar, salt, and mango.
- Let cool slightly then transfer to a blender (or blend in the pan using an immersion blender).
- Puree until the sauce reaches the desired texture.
- Keep refrigerated until ready to use.
Nutritional values are approximate.