Dash Chef DDHB300, Instruction Manual

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1 tbsp neutral oil
2 cups cherry tomatoes
½ tsp kosher salt
1 tbsp neutral oil
2 red bell peppers, cored,
chopped
½ tsp kosher salt
2 tbsp neutral oil
½ medium yellow onion,
peeled, sliced
1 small fennel bulb, cored,
sliced
6 cloves garlic
1-2 habanero peppers,
seeded, stemmed, chopped
3 sprigs oregano, leaves only
2 fresh bay leaves
1 tsp whole allspice berries
1 tsp kosher salt
1 tsp fish sauce (optional)
¼ tsp ground white pepper
½ cup cherry tomatoes
2 cloves garlic
½ lemon, juiced
½ lime, juiced
Kosher salt, to taste
White sugar, to taste
Ground white pepper, to
taste
Preheat oven to 375°F.
Toss cherry tomatoes with oil and salt. Place on parchment-lined sheet tray and roast 25-30
minutes, or until lightly caramelized and skin is wrinkly. Reserve.
Toss bell peppers with oil and salt. Place in parchment-lines sheet tray and roast 15-20
minutes or until lightly caramelized at edges. Reseve.
Heat oil in medium stock pot over medium heat until slick and shiny. Add onion, fennel, garlic,
habanero, oregano, bay leaves, allspice, salt, pepper, fish sauce.
Sauté 5-8 minutes, or until very fragrant and onions are beginning to caramelize lightly.
Remove from heat and add roasted tomatoes, roasted bell pepper, fresh tomatoes, fresh
garlic, lemon juice, lime juice.
Use Hand Blender and puree to desired consistency.
Season with salt, sugar, pepper to taste.
habanero
hot sauce
Ingredients:
Directions: