![]() Want spicier? You can easily add more habaneros, or go with hotter peppers, like the ghost pepper. Looking for a milder bbq sauce? Cut back on the habanero peppers by replacing some with milder peppers, like serranos or jalapenos, or core them out to remove some of the heat. You'll get a nice level of heat from the habanero peppers. Or, you can heat it gently in a small pot to serve warm. Just remove it from the freezer, thaw completely, then serve cold. You can freeze the sauce for up to 6 months to keep it longer. The sauce will last a couple weeks in the refrigerator if stored in a sealed container. You can also use a food processor, blender or immersion blender to process the sauce a bit more to a finer consistency. If you'd like a thinner, more consistent bbq sauce, swirl in a bit more water to thin it out. If this happens, see this page - How to Stop the Chili Pepper Burn. The oils from the peppers can get on your skin and cause a burning sensation. It's a good idea to wear kitchen gloves when handling hot peppers. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Cook about 5 minutes, or until everything softens.Īdd the garlic and cook another minute, until garlic becomes fragrant.Īdd remaining ingredients and stir until everything is combined.īring to a boil, then reduce heat and simmer about 20 to 30 minutes, stirring occasionally.
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