Habanero Chilly Sauce with Lars and Stanley

 

 

 

 

 

 

 

 

 

Habanero Sauce with Lars and Stanley.

Time ago, Hotel Director Lars and Sous Chef Stanley, showed me how they make their special Habanero sauce (Lars recipe!) I reveal you their secret…

Ingredients (you can vary the quantities as per your personal taste)

Habanero Chillies – 70% (7000 grams – 15 and half pound)

Red Vinegar – 5% (500 grams – 17 ounces)

Dried Tomatoes – 5% (500 grams – 17 ounces)

Onion – 5% (500 grams – 17 ounces)

Garlic – 2% (200 grams – 7 ounces)

Parsley – 2% (200 grams – 7 ounces)

Marine Salt – 2% (200 grams – 7 ounces)

Lemon Juice – 2% (200 grams – 7 ounces)

Extra Virgin Olive Oil – 5% (500 grams – 17 ounces)

Tap Water – 2% (200 grams – 7 ounces)

 

 

Abanero Sauce Lars and Stanley (1)

Clean and wash the habanero chillies, then drop in a pre-heated pan (200 Celsius – 390 Fahrenheit). Fry with the extra virgin olive oil.

Abanero Sauce Lars and Stanley (2)

Stir well.

Abanero Sauce Lars and Stanley (3)

We have already pre-cooked a bit the garlic and onion; you can put raw if you like stronger taste.

Abanero Sauce Lars and Stanley (4)

Dried tomatoes from the market.

Abanero Sauce Lars and Stanley (7)

Oil and Vinegar from Mexico and Caribbean area

Abanero Sauce Lars and Stanley (8)

Drop the onion, stir well.

Abanero Sauce Lars and Stanley (11)

Add the vinegar.

Abanero Sauce Lars and Stanley (12)

Stir well.

Abanero Sauce Lars and Stanley (13)

Add the dried tomatoes.

Abanero Sauce Lars and Stanley (14)

Stir well. Remember that stirring is the most important thing while cooking at high temperature.

Abanero Sauce Lars and Stanley (16)

Drop the salt.

Abanero Sauce Lars and Stanley (19)

Add the Tap Water.

Abanero Sauce Lars and Stanley (25)

Add the Lemon Juice.

Abanero Sauce Lars and Stanley (28)

Drop parsley and garlic.

Abanero Sauce Lars and Stanley (30)

Stir well.

Abanero Sauce Lars and Stanley (32)

If needed, add more water.

Abanero Sauce Lars and Stanley (33)

The Habanero Chillies are ready in fifteen/twenty minutes from the beginning. Let cool  down, then use the blender to make the sauce very small like a “pesto”, pour in jars and keep in the fridge, use within one week.

All friends Picture!

Abanero Sauce Lars and Stanley (36)

Habanero Chilly Sauce with Lars and Stanley.

More details in my culinary books published by Amazon.com

 

 

 

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