Juice

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    Similar to Caribbean/Yucatan hot sauces

    • 1 part chopped onion
    • 1 part chopped tomato
    • 1 part chopped Habanero peppers
    • 1 part orange juice, or substitute a mix of 2/3 orange juice to 1/3 lime juice
    • Salt to taste.

    Mix in bowl. Add enough juice to make it soupy.

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  • 6 whole Mango peeled and seeded
  • 7 whole Kiwi fruit peeled
  • 7 whole Habanero chile pepper (fresh) stemed and seeded
  • 4 whole Lime, juice of
  • 3 whole Lemon, juice of
  • 4 tablespoons Orange juice, frozen concentrate
  • 1/3 cup Vinegar, white
  • 1 teaspoon Salt
  • 2 cups Water
  • In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of water.
    Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar till slightly cooled.
    Keeps in refrigerator 4 months or can and process. Refrigerate after opening.
    Serving Ideas: Sweetly Hot and Spicy ideal for chicken, pork or fish.

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    • 3 cherry tomatos
    • 1 Fresh habanero chilies (1 to 3)
    • 2 Garlic cloves unpeeled
    • 1/4 cup Water
    • Juice of one orange
    • Juice of one grapefruit
    • Salt to taste
    • Freshly-ground black pepper to taste

Heat cast iron skillet over medium-low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

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