Named after the Cuban capital Habana, Habanero chillies actually originated in the Amazon. These small, usually red or orange chillies were once considered the hottest in the world. Measuring 100,00-350,000 SHU (Scoville Heat Units) they have been overtaken by far hotter chillies (the Carolina Reaper measures up to 2,200,000 SHU). The habanero’s floral aroma and flavour make it a popular choice for hot sauce. Carrots add sweetness in this recipe. Try it with everything!
Preheat your oven to 220˚C (425˚F) and line a baking sheet with parchment paper. Cut 12 habanero chillies in half being careful not to touch them with your hands, remove the seeds and place them on the baking sheet. Add 6-8 smashed whole cloves of garlic. Drizzle with vegetable oil and roast for 10-15 minutes, or until the edges of the chillies are browning. Meanwhile, chop 1 large onion and a similar amount of carrot. Heat some oil in a saucepan. Add the onion, carrot and 1½ teaspoons of salt and cook over medium to high heat until the carrots are soft and the onions translucent. Add 1 cup of water, ¼ of a cup of white vinegar, ¼ of a cup of lemon juice and the roasted chillies and garlic (peeled). Mix well and simmer for 10 minutes. Remove from the heat. When cool, transfer to a blender and process to a smooth purée before transferring to bottles or jars. This sauce will keep for a few weeks in the fridge.
*adapted from this recipe
michelle picker cooks 