I've tried *lots* of habanero sauce recipes and this is the best sauce I've ever had. I looked for a long time for something that would approximate the Tabasco brand habanero sauce. Although this sauce is not a perfect match, it comes pretty close. I've been making it for years with half the mustard and I use apple cider vinegar instead of white. I've also been using red habs the last couple of years - a bit hotter than the orange ones. Speaking of hot, I usually use around 18 seeded peppers instead of 12. I've experimented with different canned fruits but always come back to the peach. Pro-tip: Don't use canned pineapple; it clogs the bottle orifice. Mangos, oranges, mixed fruit tends to oversweeten. It's perfect with the peaches. Also made some and left the seeds in (pulled the stems out and threw the whole peppers in the blender). That was my "private reserve" batch which was pretty potent... almost too much.
It goes good on just about everything. There is very little I don't put this on. I can it regularly and probably have about 24 pints in storage right now. Just use a hot water bath canner and boil pint jars for 30-40 minutes. I opened one the other day that was almost two years old and it tasted great. I've given bottles of this as Christmas gifts and it's quite popular.
Take some boneless cut chicken pieces, flour up and deep fry, then coat them in this sauce. Put a little blue cheese on the side and watch the feeding frenzy begin.
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I've tried *lots* of habanero sauce recipes and this is the best sauce I've ever had. I...