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)

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

Stir well.

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

Dried tomatoes from the market.

Oil and Vinegar from Mexico and Caribbean area

Drop the onion, stir well.

Add the vinegar.

Stir well.

Add the dried tomatoes.

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

Drop the salt.

Add the Tap Water.

Add the Lemon Juice.

Drop parsley and garlic.

Stir well.

If needed, add more water.

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!

Habanero Chilly Sauce with Lars and Stanley.

More details in my culinary books published by Amazon.com