Salsa Picante de Aji Chombo or Habanero Pepper Sauce from my beautiful Panama!

I have to admit that I learned to eat chiles when I lived in Mexico. Before that I probably didn't pay much attention to it, who knows why. Now I can not live without it. I am a chilehead :)

When and if you decide to prepare your own, there are few things you should know, well actually two things:

1. Get the freshest habanero peppers. Reds are good, dark red ones are the best.

2. When handling them, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.

Another horror story I have heard many times is when men forget they have been cutting habaneros -unprotected- and then, ...they go to the bathroom. You may laugh when you read this, but if it happens to you IT is no fun :(

So, just remember to get the freshest ones and to be real careful when you handle them. Then, enjoy your own hot sauce!

I am including a link to a past edition of the -Revista Sazon Gourmet- from Panama. They published last year an excellent article and basic recipe to make hot sauce with habanero peppers (it is in Spanish, and has great pictures). OR Download the PDF file with recipe and pictures HERE

I am also publishing my own recipe at the cookingdiva.net blog (it is not there yet, BUT will be soon!, so you are welcome to stop by )

Have a great-HOT-day!

Chef M/

Comments

[An orange]

Good advice, and such a delicious blog.

[Melissa]

Thanks for your visit Audrey!...I love your oranges, I really do---how about an orange-chef?

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