Caldari
Civire
5.00
Hot Habanero Jaya
Last Active:
about 9 hours ago
Birthday:
Feb 8, 2014 (11 years old)
Next Birthday:
Feb 8, 2026 (152 days remaining)
Combat Metrics
Kills
10,359
Losses
765
Efficiency
93.1%
Danger Ratio
93.1%
ISK Metrics
ISK Killed
16649.37B ISK
ISK Lost
66.89B ISK
ISK Efficiency
99.6%
ISK Balance
16582.47B ISK
Solo Activity
Solo Kills
178
Solo Losses
260
Solo Kill Ratio
1.7%
Solo Efficiency
40.6%
Other Metrics
NPC Losses
60
NPC Loss Ratio
7.8
Avg. Kills/Day
2.4
Activity
Very High
Character Biography
Peppers, especially habanero varieties, are full of unique flavor. With habaneros, you get powerful floral notes paired with intense heat. It’s definitely one of my favorites.
This recipe lets the habanero peppers take center stage, with a touch of sweetness and some oil and garlic. The texture is silky smooth, and the flavor is incredibly bright and tangy, perfect for chicken wings, tacos, or just about any type of food.
If you like a sweeter flavor, try to pimp your sauce with mango or pineapple.
Ingredient List
- Habaneros. These peppers are absolutely delicious, but most people can’t handle the high heat level. By using them for hot sauce, you can dull down the spice level a bit with vinegar and sugar. This way, you can enjoy more out of your harvest.
- Vinegar. Vinegar is highly acidic and is used to preserve the ingredients for long term use. Without vinegar, our sauce would only last a week or so. We prefer to use white distilled vinegar in this sauce.
- Sugar. Whether you use white or brown sugar is up to you, but we keep it simple with white cane sugar. Just the small amount added helps to balance out the flavors.
- Olive Oil. We use the olive oil to cook the peppers and garlic, but it also gives the habanero hot sauce a buttery-smooth texture. It also helps the sauce pour easily from the bottle, despite it being on the thicker side.
- Garlic. Garlic just makes everything taste better, right? With just a small amount, this sauce comes alive. If you are sensitive to garlic, try substituting the olive oil for garlic-infused olive oil.
- Salt. Use regular table salt or kosher salt. Salt helps to bring the flavors together and makes them pop.
Instructions
- Wash peppers thoroughly.
Remove stems and rough chop the peppers and garlic. Remove seeds at this step if desired may reduce bitterness.
- Heat the oil in a medium sauce pan over low heat. Add the chopped peppers and cover. Cook, stirring occasionally, until the peppers soften, about 8 minutes.
- Add the garlic and continue cooking until fragrant, about 2 minutes.
- Add the vinegar, sugar and salt. Bring to a simmer and cover, cooking for an additional 10 minutes on low heat.
- Remove from heat and allow to cool for 10 minutes, covered.
- Pour mixture into a blender and blend thoroughly until smooth.
- Distribute the hot sauce into individual bottles using a glass baster or a funnel.
Enjoy!
This recipe lets the habanero peppers take center stage, with a touch of sweetness and some oil and garlic. The texture is silky smooth, and the flavor is incredibly bright and tangy, perfect for chicken wings, tacos, or just about any type of food.
If you like a sweeter flavor, try to pimp your sauce with mango or pineapple.
Ingredient List
- Habaneros. These peppers are absolutely delicious, but most people can’t handle the high heat level. By using them for hot sauce, you can dull down the spice level a bit with vinegar and sugar. This way, you can enjoy more out of your harvest.
- Vinegar. Vinegar is highly acidic and is used to preserve the ingredients for long term use. Without vinegar, our sauce would only last a week or so. We prefer to use white distilled vinegar in this sauce.
- Sugar. Whether you use white or brown sugar is up to you, but we keep it simple with white cane sugar. Just the small amount added helps to balance out the flavors.
- Olive Oil. We use the olive oil to cook the peppers and garlic, but it also gives the habanero hot sauce a buttery-smooth texture. It also helps the sauce pour easily from the bottle, despite it being on the thicker side.
- Garlic. Garlic just makes everything taste better, right? With just a small amount, this sauce comes alive. If you are sensitive to garlic, try substituting the olive oil for garlic-infused olive oil.
- Salt. Use regular table salt or kosher salt. Salt helps to bring the flavors together and makes them pop.
Instructions
- Wash peppers thoroughly.
Remove stems and rough chop the peppers and garlic. Remove seeds at this step if desired may reduce bitterness.
- Heat the oil in a medium sauce pan over low heat. Add the chopped peppers and cover. Cook, stirring occasionally, until the peppers soften, about 8 minutes.
- Add the garlic and continue cooking until fragrant, about 2 minutes.
- Add the vinegar, sugar and salt. Bring to a simmer and cover, cooking for an additional 10 minutes on low heat.
- Remove from heat and allow to cool for 10 minutes, covered.
- Pour mixture into a blender and blend thoroughly until smooth.
- Distribute the hot sauce into individual bottles using a glass baster or a funnel.
Enjoy!