Habanero Hot Sauce

This is some hot stuff!! I thought I might need a gas mask when I started pouring it into the jars.  Caution: Do Not take a big whiff of this sauce.  It will burn your nose hairs and stop you from breathing.  Habanero peppers pack a punch but they have fantastic flavor.  This sauce is excellent on eggs, breakfast burritos or even in your chili.  Use in place of Tabasco!  We have eaten two batches of this stuff since I came upon this recipe!!! So you can see that my family loves it.  Also makes wonderful gifts for your friends and family!!!  Enjoy

Habanero Hot Sauce

The stars of the show

Ingredients:

15 cloves garlic, unpeeled

1 1/2 cup peeled, roughly chopped carrots

1 1/2 cups roughly chopped white onion

40 medium orange habanero chiles, stemmed

1 1/2 cups apple cider vinegar

6 teaspoons salt

1 teaspoon sugar

Instructions: 

Toast garlic in a skillet over medium heat until blackened in spots.  Turn occasionally until easy to peel -- about 10-15 minutes.

In a saucepan, combine the carrots, onion, and habanero chilies with vinegar and 3 cups water.  Cover partially and bring to a simmer for about 10 min. or until the carrots are completely soft.

Pour in batches into the blender with the roasted garlic, salt and sugar and blend until smooth.

Store in canning jars refrigerated for up to 4 months.

 

Creme Brulee French Toast

Creme Brulee French Toast

OH. MY. GOODNESS. This is seriously the best french toast I have ever had. It melts in your mouth. It takes about 10 minutes to throw together, sits in your fridge over night, and then throw it in the oven when you wake up. DELICIOUS and SO EASY!

1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 loaf Texas Toast bread or other thick sliced bread (I just bought French bread and cut into thick slices)
5 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon salt
1 teaspoon vanilla
Dash of cinnamon

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
Serve with syrup or berries and whipped cream (both ways are yummy!).