Ingredients
Sauce Ingredients
- 1/2 cup tahini
- 1 cup water
- 1 habanero pepper, seeded
- 4 cloves garlic, peeled
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons vegetable broth or olive oil (for frying)
Instructions
- Heat the skillet: Place a small skillet over medium heat to warm it up. Add a little vegetable broth or olive oil to keep the garlic and pepper from sticking.
- Sauté garlic and habanero: Add the peeled garlic cloves and seeded habanero pepper to the skillet. Fry them together for about 3 minutes until the garlic is fragrant and slightly golden, which mellows the flavor and releases the pepper’s heat.
- Blend the sauce: Transfer the sautéed garlic and habanero to a blender. Add the tahini, water, and freshly squeezed lemon juice. Season with salt and black pepper according to your taste preferences.
- Process until smooth: Blend all ingredients on high speed until the sauce is completely smooth and creamy, ensuring the heat and flavors are evenly distributed.
- Serve: Use this sauce immediately tossed with hot pasta or store in the refrigerator for up to 3 days. Stir before serving if stored.
Notes
- Adjust the amount of habanero pepper based on your preferred spice level.
- To make it milder, you can leave out the seeds of the habanero or substitute with a milder chili.
- This sauce can also be used as a flavorful dressing or dip for vegetables.
- For a richer taste, use olive oil instead of vegetable broth while frying.
- If you prefer a thinner sauce, add more water gradually during blending.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Middle Eastern
