We had a cute little patio garden this summer, with a topsy turvy tomato plant, lots of rosemary, chives and oregano and some of the hottest peppers I've ever touched. Habanero peppers are whole different type of heat!! I made a few killer pots of chili but needed something different in order to use the harvest in bulk. So we created our own hot sauce recipe and its HOT!
1 tablespoon olive oil
1 cup chopped carrots
1/2 cup chopped onion
4 cloves garlic, minced
5 habanero peppers/7 if small
1/4 cup water
1/4 cup lime juice
1/4 cup white vinegar
2 tablespoon tomato paste
salt and ground black pepper to taste
- Roast all veggies, skin, seeds and stems on..under the broiler with a drizzle of oil and sprinkle of salt.
- Once browned and a bit blistered, remove from the oven and add to sauce pan with remaining ingredients. Bring to slow boil for 15 mins.
- Let cool for 10 mins, cooled add to blender and puree till smooth
- Once smooth, return to sauce pan and boil again for about 15 mins
Add more vinegar if needed to thin it out. Store in airtight bottle in fridge.
WASH YOUR HANDS before using the restroom!
More soup, more Asian inspired food...
This is a lunchtime favorite from a dodgy little place near my office. There's very little cooking in this recipe, the hot broth cooks the raw veggies in the bowl. The proteins and veggies can be customized for each serving. The spicy broth is perfect combination with the soft Udon.
Serves 4 lunch servings, or 2 big dinner servings
1 quart (home made) chicken stock
1 Tsp Asian Chili sauce
- my new favorite ingredient!1 Tbs soy sauce Udon noodles
1/2 cup Shredded carrots
1/2 cup blanched broccoli, cut small
2 heads shredded baby bock choy
1/2 thinly sliced red pepper
1/3 cup thinly sliced mushrooms
2 Tbs thinly sliced green onion
1/3 cup Thinly sliced pork, chicken beef, or Tofu
Saute protein in one tsp. sesame oil/olive oil, set aside Cook udon to package directions, set aside Bring stock, soy, and chili sauce to a boil. Divide up veggies, noodles, and meat into large serving bowls. Ladle hot broth in each bowl, cover w/plastic wrap and let sit for 5 mins. Uncover and serve - you'll need a spoon and fork for this one
