Photo: c. foodblogchef 2021
Copy and paste to print the recipe.
Peachy-Habanero Hot Sauce
makes about 3 cups
Ingredients:
>10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences)
>2 Carolina Reaper peppers seeded
>4-6 carrots chopped
>½ onion chopped
>4-5 roasted garlic cloves
>1 cup apple cider vinegar
>water
>juice from ½ lemon
>1 bay leaf
>¼ teaspoon each of allspice, cumin, and coriander
>1 tablespoon grated fresh ginger
>1/4-1/2 teaspoon salt to taste
>2-3 ripe, medium peaches skinned, pitted, and chopped (ripe peaches will add more flavor to the sauce)
>1 tablespoon honey
Preparation:
1. Roast the garlic until soft and set aside (a cast iron skillet on your stovetop works well)
2. In a covered saucepan, over medium heat, sauté the carrots, onion, peaches, peppers, cider vinegar, lemon juice, spices, and bay leaf until the carrots are fork-tender. (Add water as necessary if the pan starts to become dry. Don’t scorch the veggies.)
3. Remove the bay leaf and put everything including the peeled roasted garlic into the blender.
4. Add the salt and honey to taste.
5. Blend until smooth, add enough water to make the consistency you want.
6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes.
7. Allow the sauce to cool and bottle.
To bottle:
1. Put your bottles into boiling water for ten minutes.
2. Remove from hot water and cool.
3. Fill with sauce and cap.
4. Keeps refrigerated up to a year.