01
Oct
13

Habanero Hot sauce

Here is a delicious and spicy paleo hot sauce from the magical chef Ellie!
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Paleo Habanero Cream Sauce.

Ingredients:

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2 large red bell peppers
1small fresh habanero chile
1TBS coconut oil
1small white onion, peeled and coarsely chopped
3 medium garlic cloves, peeled and coarsely chopped
8 whole allspice berries
1cup canned, diced fire roasted tomato
1 1/2 cup full-fat coconut milk
salt, to taste

Directions

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Set your oven to broil, and place the peppers and chile on a baking sheet. WEAR GLOVES AND/OR USE TONGS WHEN HANDLING THE CHILE, habaneros can burn your skin! Broil, watching closely and turn the peppers and chile every minute or two, until the skin is blistered and blackened, about 5-7 minutes. Remove them from the oven and wrap them tightly in foil and let rest for 20 minutes, then rub off/peel off the skin, cut out the stems and seeds, and roughly chop the roasted bell pepper flesh. Again, WEAR GLOVES when handing the chile.

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Heat the oil in a saute pan over medium heat. Add the onion, garlic, and allspice berries and cook for about 5 minutes, until the onion is translucent.

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Add the chopped red pepper, the habanero, and the chopped tomatoes to the pan and cook for 5 minutes longer.

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Add the coconut milk, bring to a simmer, and simmer for 10 minutes, stirring occasionally. Season to taste with salt.

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Carefully blend the sauce until fully smooth, then strain through a fine mesh strainer (to remove any large chunks or allspice berries). If you use a vitamix or other high powered blender, straining the sauce may not be necessary.

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