The folks at Louisiana Pepper Exchange are pros when it comes to chiles. As the habanero ripens from green to orange to red, the heat level rises. And Louisiana Pepper Exchange grabs those red peppers to make this Red Habanero Pepper Puree. What’s a pepper puree? It’s not a salsa or a hot sauce. These pepper mash concentrates are ingredients to stock in your pantry. Grab them for your next pot of chili, to create delicious burgers and invent delicious sauces – like this one. Meet your new signature BBQ sauce!
Time: 15 min
Makes 1 cupRating
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Loading...| Habanero Extra Virgin Olive Oil | |
| 1 medium onion, chopped | |
| 4 large garlic cloves, chopped | |
| 1.5 cups ketchup | |
| 1 tsp yellow mustard | |
| 1/4 cup Worcestershire sauce | |
| 1 Tbl apple cider vinegar or White Balsamic Vinegar | |
| 1 tsp black pepper | |
| 1 1/4 tsp Kosher Flake Salt | |
| 1/4 cup dark brown sugar | |
| 2 Tbl Cane Knife Cane Syrup | |
| 12 oz Guinness draught stout | |
| 1/2 tsp Louisiana Pepper Exchange Red Habanero Puree |
| 1. | Over medium heat, coat the bottom of a sauce pan with olive oil. |
| 2. | Add onion and sauté for 5 minutes. Then, add garlic and sauté for an additional 5 minutes. |
| 3. | Add all remaining ingredients. Bring to a simmer and cook for 5 minutes. |
| 4. | Remove mixture from the heat and puree with immersion blender or carefully transfer to a blender, taking care to vent the top. |
| 5. | Let cool and store in the fridge. |
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