Rick Bayless Habanero Hot Sauce
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- Опубліковано 19 вер 2022
- Let’s face it: when the habaneros ripen (whether you’re growing them or buying them from the farmer’s market), there are way more than what most of us can use. I’ve had luck freezing them whole, but more likely, the abundance will find its way into this hot sauce. It’s an orange hot sauce to reflect the color of ripe habaneros, which means that it can be made with the same weight of any orange (even yellow) hot pepper you grow or find at the market. This recipe is straightforward, but feel free to embroider it with spices like cumin, allspice or black pepper. In the refrigerator, this hot sauce will keep for months.
Recipe 🔥 www.rickbayless.com/recipe/ha...
I have made a hot sauce very similar to this. I used chicken bullion instead of salt, and a little more heavy with the carrots and onion. I have a friend that is a bar tender. He saves all of the empty 375 ml Patron Tequila bottles for me. I put the hot sauce into them and give as gifts.
That’s a really good idea
Can I be your friend?😊
Chicken bullion does NOT belong in hot sauce!!!
@@wiseguysoutdoors2954 Apparently you have never been to Mexico.....
Skull Vodka bottles are on my target list
I like his kitchen. Beautiful natural wood cabinets!
Perfect timing! Doing this first thing in the morning! Gracias Sr. Rick!
🤯Bring the HEAT!!! Thanks for sharing your recipe!👍
I watched faithfully every episode of One Plate at a Time over the yrs. You are living the dream. I hope you're just as happy as you appear to be. Wishing you the best always.
My amigo Rick the best cocinero out there you are awesome I love to see you cook all those great Mexican recipes and the love you have for the Mexican kitchen 🍻
Amazing recipe!! A favorite! Thank you 🧡🧡🧡
Your meals get me a lot of love from my family and friends thanks rick
Love me some Habaneros ! Thanks Rick. Can't wait to give this a shot. Cheers !
So, I followed your recipe step by step and OMGEEZZZZ it is amazing!!! You are number one in my book.
I make one similar, but I add a touch of canola oil, and about 3 tablespoons of minced ginger. The canola oil will give it a better mouth feel, more smooth and silky. The ginger is just my addition because I eat a bunch of Asian foods.
by far THE BEST BAYLESS on television 👍🏻🇺🇸-watching PBS on sundays with my father -rick was a half hour staple along with marian esposito-martin yan etc etc etc
Perfect timing for me. I just bought about 20 habaneros yesterday to make my roasted pepper sauce with charred pineapple. Gonna do a batch of Rick's to the T as well, another with 2 Ghost peppers from my plant with pineapple.
I made this tonight and it didn’t disappoint. I’ve bottled it up and plan to share with a few lucky friends. I also used it on some flank steak tacos and paired really well with them and a hit of lime, and a great kick!
Chef, you depth of knowledge paired with your soft-spoken, unassuming communication style makes for the most enjoyable content. These videos made in your own kitchen are great. Would love to see you explore simple food preparation by interviewing and cooking with other Mexican home cooks... Like just a bunch of Abuelitas.
Mr Bayless
OMG my mouth watered watching your video it looks soooo awesome
Thank you so much for sharing.
For sure my husband will be making this recipe.
Thank you again and God Bless you and your family. 🙏🏼
I use this exact recipe. Rick knows his stuff. And this is spot on.
I use pickled habaneros and onions. But. Still delicious.
I've never made a Bayless recipe and been disappointed. Rick's food is always phenomenal.
Try his restaurant in Orlando, it's the worst Mexican food I have ever had in my life.
@@Surfboard927 What was wrong with it?
@@johnroberts2104 It was Tasteless, not cooked properly, not spiced well. Nothing that you would expect from a Top chef like Rick. It's more of a scam. There were four of us and the bill came out to a little over $200.00
100% same experience here
Just made this recipe. Outstanding!!! Thank you for posting this. I'm now a subscriber. I used Rosé Wine Vinegar because that's what I had on hand. The habanero peppers 🌶 cost me a little over $1.
Rick makes me smile.
those golden Habs are the pinnacle of heat and flavor. it seems that anything hotter is just heat. they are the flavor activator and fun to grow. thanks for this one. when i get a burrito i like to use a different sauce on every bite.
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I really like sauces with the fermented scotch bonnets and habaneros! Two weeks in a 3% salt brine with the carrots and an alchemy happens. Something about the fermentation gives it a buttery characteristic that’s like nothing else. Matouks calypso and flambeaux sauce from Trinidad has this flavour.
@@TobiasC-mg4zk yes, how do you stop the fermentation? do you just refrigerate?
Made it! Great. Thanks.
Thanks for the weights and volumes for the ingredients in the recipe. We inexperienced like to learn by making things exactly, then modifying from that base. A pinch of this and that, and 8 of these just isn’t enough for we learners.
For instance, my initial 12 habaneros only weighed out to 63 grams, not the 5 oz., 142 grams, I needed. By you giving weight, I added more habies and was successful. Thanks.
That looks so good! I might have to give this a try.
I just made this and it is absolutely delicious. I followed the advice from another comment and slowly blended in a bit of olive oil which gave it a very nice silky texture.
This is good as i'm swimming in habaneros, ghost peppers and even Carolina reapers (literally from one plant each!). I'll always grow habaneros, but only my jalapenos get mostly eaten.
that's the problem with Habs. what to do with them all? hot sauce or dried pepper powder.
How do you look EXACTLY the same for the last 20 years?!?!? You are my favorite cooking personality since I was a child
Tremendous! Thank you, Chef.
Looks delicious, will give it a try, thanks.
Looks good. I love his salsa and hot sauce recipe
This looks so interesting. I'm going to make this though I'll be careful not to make a capsaicin bomb. I've done that before making a jalapeno drink concoction, I blended everything, poured it in a caraft, covered it, shook it up and boom! It exploded everywhere including the ceiling, lol! I had quite a coughing fit. I bet these would make nice Christmas presents though, thanks Rick!
So so good, thanks for this!
Yummm! Gracias, maestro, Rick!
Thank you for the recipe, can wait to try it.
Here for it Mr. Bayless!!!
Really enjoy your videos an always learn something new. Thank you!
Thanks! Subscribe for more.
My absolute favorite non-meal thing to make in the kitchen is hot sauces. Love the color options available when making them as well.
😊
What's this best used on or for?
Made this..added a little ginger and cumin seeds thanks for the recipe , delicious
Rick followed your process and recipe, added few handfuls of fresh pomegranate seeds I had just pulled out of 2 fruit… it came out fantastic!
Cool. Thanks for the recipe
That is a good looking sauce. No fuss, just letting a few ingredients shine together.
Love Habanero sauce. I cook with it a lot. The background fuitiness of the Habanero pepper is delicious unlike the Jalapeno and Serrano peppers..
Wow this stuff is really good!
Hey Rick, I got this hot sauce, a habanero hot sauce from a hot sauce store in San Diego and it was mixed with carrots and habaneros and it is one of the most sweetest habanero sauce I have ever had and is probably the only habanero hot sauce I will ever buy. Would love to see you make it
Rick, I've had your book for years and had no idea you have a UA-cam channel - I'm so glad I found it. I just made this today with habaneros I grew myself and it is incredible. Going to plant some more habaneros so I can make it more often, thanks for everything you do.
After blending, I like to pass the sauce thru a fine mesh strainer to get it super smooth. Also, blending with a small amount of olive oil adds a slight creaminess and helps to emulsify and prevent the sauce from seperating.
Awesome tip. Thanks.
Rick, thanks for the recipe for habanero hot sauce. All I use is habanero peppers in my cooking. Bon appetit
I made this with 20 red Serranos because that's what I had in excess from the garden - its fantastic!! So easy and a perfect heat level! Rick is the best!!!
I grew some mild haberneros ( suave new mexico ) and cannot wait to try this
Bravo, Thank You For Sharing.
Great video Rick, thanks, I will be doing this on a slightly smaller scale...
Very interesting, thank you.
By far the best habanero sauce recipe, I added one ingredient in the simmer a knob of Ginger and a teaspoon of agave...Thanks Rick family loves chili sauce and this is our house favorite..
Thank you! I have habanero plants and let me tell you I run out of stuff to do with them. Will be making this tomorrow.
Rick is just about the greatest thing on UA-cam. Thank you for ways teaching me how to do it right!
Thanks. We love to hear that! Make sure to subscribe.
@@rickbaylessa little late to this, but I just subscribed to your channel.
Gracias.
I still make a batch of "Liquid Gold", Garlic Olive oil I learned from Rick's Show on PBS. Gosh. That had to be at least a decade ago. Still the best!
I picked some chiles at a farm a few weeks back. Still have some lemon drops and other yellow peppers.I am going to make this.
made this. It's awesome.
Great teacher. 👍🏻
Excellent recipe and timing! We grew habanero and jalapeno peppers for the first time this year. Will definitely use your tips! Thank you for sharing, Rick!
Great to hear. Thanks for watching!
Thanks, Rick!
Love your recipes. I made this with my fresh habanero peppers from garden last year and my friends and family absolutely love it. I've frozen some of the habanero peppers whole, my question is can I use those peppers to make another batch of your sauce after they've been frozen?
Thank you Rick! So much flavour! I made this recipe yesterday and we love it! Same recipe only difference for me was I added about 12 Thai green peppers too. I loveee how I didn't have to cut up the peppers first! Just added them whole to the pot!
Thank you so much you are the best
How unusual)
I'll have to give it a try.
Going to try this.
I had a bumper crop of datil peppers this year. I think I'll try a small batch to see how it works. Thanks!
I love fermenting hot peppers for sauce!
It takes a lot of peppers to make flakes and powders, by add salt to them is a Natural Preservative, and will last for ever! I have 23 of Orange Habanero plants and are 3 year old. and Made pepper trees out of Cayenne and the Orange Habaneros. Still can't get enough he hee. I dearly love these Flakes and Powders, and last for ever. I will try your hot sauce. 👍👍🔥🔥YUM Yes you can clone pepper plants from the trimmings, Yes you can over winter them. My Dinning room looks like a jungle during the winter! They set by the windows , under my living temperature on Carts. Next month they will be going into my house, Until Spring THEN OUT THEY GO Now i need 10 gallon size pots
Great recipe chef, the guacamole video was great as well. Can we get a Rick Bayless carne asada quesadilla video? Or a Michelada video would be interesting.
I make a similar sauce with a few more ingredients. I like the 5 or 8 oz. bottles with the small hole on top of the cap, for better control of pouring. After all, it's hot sauce, and you don't need that much.
😋I can’t wait to try this recipe! 🙏🏽Thanks chef!
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The light pink color Habanero sauce used in Tortas in Monterey Mexico is absolutely perfection.
Your more lay back then your brother skip . Keep it up Rick. Great good n show
After watching this video six months ago, I never don't have this in my fridge and now I put it on everything. Simple and super delicious. Plus, habaneros are so beautiful and I have so many growing in my garden.
Thank you!
Hey Rick love your shows your explanation and knowledge, have watched you for ever. I've made just about every habanero chili hot sauce you have posted. I grow many varieties of chili's from reapers to the lowly pablamo. But man they are plainly to hot for my grin go ass. Do you have a link for a hot sauce made from Serrano or cayenne peppers?
I always make my own hot sauces using very similar techniques. I like to dry roast the onion, peppers then make a quick pickle with the vinegar, salt, sugar. I currently have a ghost pepper hot sauce in my fridge. If I need to make more during the summer, I make it out on my back patio. If I need to make some during the winter, I make it in my wood shop. That way I get all of the flavor, but none of the dirty looks and them running away in a panic from my love ones.
What “quick pickle?” Please.
@@k.chriscaldwell4141A quick pickle is when you take a veggie of your choice (cucumbers, onions, carrots, etc.) Bring a solution of water, vinegar, sugar, and salt together to a boil, then pour it over the sliced veggies. In about 20 minutes you'll have pickles!
@@jamiesuejeffery Thanks so much for the reply and info. Now I know. Cheers.
I ferment my habaneros and ghost peppers.
No vinegar I use lime juice and some sugar.
People love it.
Is there a chance to see recipe?
Great recipe and how-to video. Had to make this and it became fantastic!
Looks awesome I’ll have to find some non habanero orange chilis for this
Sounds so good! Have you ever made a hot sauce with balsamic vinegar? I’ve been trying to find some recipes but I’m guessing I could substitute one vinegar for the other.
Looks delicious and I am salivating just watching you make this! Habaneros are my favorite peppers and I love to use them, a pineapple and /or mangoes to make a sweet hot sauce.
Yum!
agreed. bring the heat.
This looks so good...I need to give it a try...and since you are talking about habanero chiles....when I visited the Yucatan I had a hot sauce/salsa (not sure which to call it) but it was made with hananeros and sour oranges....any chance you know what I am speaking of and perhaps you have a recipe? Thanks in advance.
gina
Saludos, thank a for the recipes chef! How long do these sauces last in the fridge ?
You don't need to strain out the seeds? Absolutely trying this!!!!
This guy couldn't be any different than his brother lol. Either way, cannot wait to try this sauce!
You're the man
I cook my hot sauce on a camping stove outside. I also use a tiny amount of xanthan gum to keep it from separating.
I bet this recipe would be delicious with ghost peppers 🌶️! Really spicy 🌶️!!! ❤❤
Thanks, looks great! Do you think that dry arbol will do also?
Love it. But i can only do small dabs, but i did like it on the Chorizo eggs. I grew up in Fresno, Ca. so I've been exposed to hot and spicy for 3 decades but still a wimp. BUT i still make your arbor chilies shrimp tacos for a long time, but less arbors.
Awesome, quick and easy.
I make a jalapeño hot sauce in similar fashion (minus the carrot) that isn’t as hot - but I will be trying this one. I may cut down the heat w some orange bell pepper.
My blender doesn’t pulverize the seeds so I force it through a fine colander to remove them.
Love your work
Habanero seeds actually taste like habaneros. I want them whole in my sauce because they just burst with flavor when bitten.
@@yerterber interesting. Will try it that way next time. Thanks
I'm going to give this a whirl this weekend. My ONE ghost pepper plant has been ridiculously productive, and I've got a mountain of cayennes too. This was a great year for peppers for us.
What’s the difference between ghost and habenero is say scoville Units?
@@IFollowJesusnowbid difference in scoville and flavor. Orange habanero 300-350K scoville. Ghost pepper 950k-1.1 mil scoville
Mr. Bayless TexMex cooking science? =Tasty food !
thanks for the recipe. do you ever make fermented hot sauce?
I made this by following your recipe exactly. Very good and very hot!!!!
say less, Bayless. im making this tomorrow
Just 2 questions- 1. Should the final product be refrigerated? 2. How long is it good for? Thanks!!
Using your black mole recipe, I made the best chili Ive ever made
Only thing missing was a Tbs of habanero sauce- WOW!! Thank you, Chef.
When the counter top next to your stove is a cutting board life is good!