Radiant like the sunniest day of summer and golden like a cornfield, you will be dazzled by this wonderfully beautiful chili sauce with a strong habanero flavor. A well-composed symphony of flavors with hot fresh notes that play like pearly champagne-like bubbles. In addition to its hot properties, this fruity and healthy opus has an obvious place on the plate when served with a summer salad or grilled fish.
A nice apricot color on this fiery little sauce with rounded chili notes. At first a lovely sweetness, which then turns into a large spread of flavors that slowly concentrate in the heat of the chili. A long-lasting taste experience that is beautifully balanced and deeply integrated. There is a sweetness, a fruitiness, and some nice heat that starts well, matures and gets better and makes for a really fun experience.
A golden hot fruity sauce inspired by India and mango chutney. Flavors of fresh yellow pepper, fruity mango and plump carrot, balanced with a sweetness of honey and a blazing fresh heat of Habanero Big Sun.
It is an excellent addition to any meal and gives them an extra kick of flavor. Enjoy it as a dip for chips or vegetables, mix into mayonnaise or yogurt as a dressing, spread on sandwiches and burgers or add to your favorite grilled dishes. The possibilities are endless!
Serving suggestions - Goes well with white fish, pork, grilled chicken, roasted vegetables, vegetables
Great Taste Awards 2019, UK
Awarded by Husmanbord, Grythyttan 2016
Served at the Nobel Prize Party 2016.
Chili sauce is delicious and the fruit chili itself has an interesting history. Chili has been used in America since 7500 BC. where archaeological findings were found that show that chili was cultivated in Ecuador as early as 6,000 years ago. Perhaps the chili was already discovered by the Vikings, signs have been found that they went far away in America.
It was Christopher Columbus who then introduced the chili to Europe after he discovered this tasty spice! It is rich in vitamin C, carotene (provitamin A) and B vitamins, so it is not only a joy for the tongue to eat, but also good for the rest of the body. Chili also contains a lot of potassium, magnesium and iron. Their high content of vitamin C can also increase the absorption of non-heme iron from other foods.
Capsicum chinense also known as Habanero Orange. Was for a long time one of the world's strongest chile peppers. Cultivated a lot in Mexico, Belize, Costa Rica, Panama, the Caribbean islands and the US states of Texas, Idaho and California. There are a large number of habanero-like varieties, e.g. Scotch Bonnet, Congo pepper, Bahamian, Rica Red and Red Savina, all of which belong to the species Capsicum chinense.
Despite its strength, the Habanero is popular, thanks in large part to its fine, healthy fruitiness. Strength of "regular" Habanero is around 500,000 Scoville degrees. Ghostpepper is at around double and Carolina Reaper 2,000,000
Habanero requires a long cultivation period. It needs stable heat and moisture to produce a healthy plant with clusters of well-developed fruits.
Use habanero and similar fruits with great care. It takes at least 5-10 large jalapeños to match the strength of a habanero! Finely chop the habanero and use in salads, sauces, chutneys and salsas. It quickly loses its rich aroma when cooked.
Ingredients: Yellow paprika, raw cane sugar (15%), honey, vinegar, mango, yellow carrot, yellow onion, garlic, sea salt, Habanero Big Sun, lemon
Nutrition declaration 100g: Energy 648 kJ/152 kcal; Fat 0.2 g (saturated fat 0 g); Carbohydrates 37 g (sugars 33 g); Protein 1 g; Salt 1 g