Sweet-Hot Habanero Sauce

Ingredients for 1 servings:

• 3 m.-large Habanero pepper(s)
• 3 large garlic cloves
• 4 tbsp, heaped tomato paste
• 2 tbsp lemon juice, fresh or concentrate
• 5 tbsp olive oil or other vegetable oil
• 1 shot of spirit vinegar
• 1 tsp salt
• 2 tbsp sugar
• 1 pinch(s) pepper, freshly ground
• 100 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegan

Wash the habaneros and roast them on all sides in the oven with the peeled garlic using top heat or on the grill (takes about 10 minutes) until the skins turn black. Remove the garlic as soon as they are soft – you don’t want them to turn black (tip: I use my microwave with a grill function for this). Let the habaneros and garlic cool in a covered container (e.g., a cup with a plate as a lid) so that the skins can be peeled off more easily. In the meantime, add all the remaining ingredients to a blender. Peel the skin off the habaneros (this should be quite easy if they have been roasted long enough): disposable gloves are recommended here. Peel the skin off the habaneros, starting at the tip and moving down to the stem. Then remove the stem and skin from the flesh and discard. Add the habaneros and garlic to the other ingredients in the blender and blend until smooth. The oil creates a creamy sauce, which I then pour into a measuring bottle or store in a jar with a lid. The sauce will keep for at least 1-2 weeks in the refrigerator, thanks to the sugar, salt, and vinegar. This delicious sauce can be served with anything to spice up your dishes. It’s perfect for spicy food lovers, and it’s so easy to prepare.