photo credit to luke.nicholas at Picasa

photo credit to luke.nicholas at Picasa

While working on a citrus-based marinade in the test kitchen last week, we accidentally made something so unbelievably thick and spicy that it couldn’t be called a marinade, but instead had to be named a hot sauce. The accidental dish was based primarily on thick pulpy orange juice, orange blossom honey, and my favorite pepper, the habanero. The habanero tips the scales between 100,000 and 350,000 Scoville units, so for those of you who can’t stomach Tabasco sauce (topping out at 5,000 SCU, max) it might be time to pack up and go home. This fiery chili, for those with the properly-suited palate, has a wonderfully fruity citrus flavor that absolutely sings in the presence of sweeter fruit-based flavors such as oranges or  honey.

Once we decided to develop a hot sauce, there were several things we needed to consider. Color, flavor, heat, and geschtalt are all crucial to concocting the perfect sauce. We proposed early on to avoid the use of vinegar in all of our sauces, as it is a poor excuse for an ingredient in hot sauces that is used more often to dilute than to flavor. Heat was an easy feat to accomplish – we just played with the number of habaneros and the use or exclusion of the seeds and veins (the spiciest part of a pepper). The orange juice , honey, and our ubiquitous garlic did the heavy lifting in the flavor department. Color was a bit of a trick, because at the Garlic Press, we don’t use food additives like coloring or dyes. The milky yellow that resulted from the blending of garlic and orange juice just didn’t cut it aesthetically-speaking, so we had to root around for something colorful, tasty, and subtly flavored. Ultimately, a container of paprika and a bag of organic baby carrots came to the rescue. The result was a pleasantly orange sauce that danced spicy-hot circles of fire around our mouths.

Ingredients:

2 habanero peppers, whole

1/2 cup orange juice

1/4 cup Orange Blossom honey

3 cloves of garlic

1/4 cup carrot, chopped

2 tsp. paprika

1 tsp. sea salt

Process

Combine all of the  ingredients in the blender and pulse until you have a thick but pourable consistancy. Use with caution.

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