How to Make Appetizing Mike's Garlic Habanero Chile Sauce

Mike's Garlic Habanero Chile Sauce.

You can cook Mike's Garlic Habanero Chile Sauce using 21 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mike's Garlic Habanero Chile Sauce

1. Prepare of Chile Sauce.
2. You need 8 of medium Firm Tomatoes [quartered].
3. You need 8 of Habanero Peppers [seeds left in - stems removed].
4. Prepare 8 of medium Jalapeños Or 4 Extra Large Jalapeño Peppers [seeds left in - stems removed].
5. It's 2 of Extra Large White Onions [quartered].
6. You need 2 of bunchs Fresh Cilantro [excluding the bottom 2" of stems].
7. You need 2/3 cup of Fine Minced Jarred Garlic [packed].
8. It's 1/2 tsp of Mexican Oregano [crushed].
9. You need 1/4 cup of Olive Oil Or Garlic Oil.
10. Prepare 1 tbsp of Each: Granulated Garlic - Granulated Onion - Ground Cumin.
11. You need 1 can (8 oz) of ROTELL Tomatoes [with juices].
12. It's 1/2 cup of Vegetable Broth Or Water.
13. You need 1 can (4 oz) of Hatch Green Chiles [with juices].
14. Prepare 1 tbs of Each: Black Pepper - Red Pepper Flakes.
15. You need 1 1/2 tbsp of Granulated Sugar [go easy - you may not want all - you may want more].
16. Prepare of TO BE ADDED LAST.
17. It's of as needed Baking Soda [to reduce acidity].
18. Prepare 1 1/2 tbs of Fresh Lime Juice.
19. It's of Final Additions.
20. It's 2 tbsp of Puréed Garlic [it's important it's puréed].
21. It's 2 tsp of Salt [go easy - you may not want all - you may want more].

Mike's Garlic Habanero Chile Sauce step by step

1. ● Open a window or turn on a fan. ● Use plastic gloves to chop all peppers..
2. ● Rough chop all vegetables and throw everything [except for puréed garlic, lime juice and salt] in the into a thick bottom pot with tight fitting lid. ● Boil for 25 minutes. Stir intermittently. ● Don't over boil. You'll want some body to your sauce..
3. Let her boil down..
4. Drain solids from pot and catch/reserve your fluids. Just in case you need it to thin your sauce..
5. Definitely reserve those leftover fluids from your pot in a large zip lock bag to use in the following days. It makes a delicious, spicy marinade for most meats. Or, I'll commonly use it for steak, chicken and shrimp fajitas..
6. Place solids in your blender. Don't over blend. Again, you'll want some body to this sauce..
7. ● After blending - taste test your sauce. If you feel it's a bit bitter due to the high acidity from the peppers and tomatoes - try this easy step. ● While sauce is still PIPING hot iI add blender, add 1/4 tsp Baking Soda to your sauce and spoon mix well. She'll foam up slightly but no worries - she'll settle right down. ● Taste test again. If still slightly acidic - add another 1/4 tsp Baking Soda..
8. ● Pour your blender contents into a large bowl. ● You'll be steeping these last 3 ingredients. It's important you add these last while sauce is still hot. ● Add 2 tablespoons pureed garlic, [it'll blend much easier and has twice the flavor] 1 1/2 tbs lime juice and 2 tsp salt [you can use less salt if desired] and hand stir until well blended..
9. ● Can this salsa in clean Mason Jars while it's still piping hot. Then, refrigerate immediately. ● You can also seal your filled jars in boiling water. Just add enough water to cover 3/4 of your jars and boil for 20 minutes. ● Or, place in a pressure cooker. We don't boil or pressure cook since these jars go super fast! ● This recipe should fill 7 to 8 - 8 oz Mason Jars. I usually double this recipe for gift giving. ● Serve this sauce on or to the side of just about any dish. Tacos, tostadas, sopes, enchiladas, burritos, tamales and chimichangas. Or, use it as a chilled dip for nachos or taquitos..
10. These jars do make great little gifts for neighbors and co-workers!.
11. Know that Guacamole Dip and Sour Cream will tame the heat in this sauce substantially. Feel free to check out my Mike's Fiesta Guacamole recipe..
12. Serve chilled. Enjoy!.

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