Recipe by carrd
"A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips."
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habanero peppers, seeded and chopped, or to taste
1 (15 ounce) can
sliced peaches, drained
distilled white vinegar
spicy brown mustard (such as Gulden's®)
liquid smoke flavoring
I just finished making a batch of this and was fairly pleased with the results. Next time, I think I'll go easy on the liquid smoke and cumin. Cutting both in half. I can always add more! Also, if it's to be used as a salsa, it should be a bit thicker. A couple of hours in the refrigerator, however, ought to stiffen up the molasses and honey.
This was way to sweet, and REALLY runny. Maybe it would be better if you used another type of pepper. We only put in 3 habanero peppers and it was still to hot to enjoy. I won't be waisting my money on the high priced ing in this recipe again. Sorry!!!
Author's note: we've modified the recipe slightly and feel it is much better with only 1/2 tablespoon of cumin.
I used 8 habaneros (instead of 6) and added 6 fresh figs (that I just picked and needed to be used up) and this came out great. There is a lot of depth and lots of flavors. It is great on tortilla chips. My boyfriend really liked it a lot as well. I made it in the food processor instead of the blender and it was very easy to do. Definitely worth trying.
I did make a few mods to it.... 1/2 amount of cumin just because im not a big fan and no liquid smoke as I did not have any. I also added one or two extra habaneros. This sauce is great with everything! Reminds me of a commercially available "grillin sauce"...I grill several times a week and its sweet with a nice warmth that finishes out the flavor. AWESOME.
very good flavor. next time will cut down on the smoke. will make it again.
Thank you for this unusual and delicious sauce. This is my first time to use habanero peppers. I used a food processor instead of a blender with great results. Since I usually do not like too much of a sweet taste, I reduced the molasses and honey by half and added slightly less than 1/4 cup brown sugar. Per another reviewer's suggestion I used only a 1/2 tsp of liquid smoke. I assembled all the ingredients in 2 cup measure (except peppers and garlic) first. After mincing the garlic into the processor, I used disposable gloves for cutting up the hot peppers. I may have to start growing these peppers. I plan to try this sauce for chickpeas and chopped onions. For a chunky salsa, I plan to try mixing it with chopped peaches and onion.
WOW - I made a double batch and only used 1/2 the liquid smoke as others mentioned, otherwise made it exactly as written. I added some of the sauce to a turkey chili and hubby couldn't stop raving. Had some of our Mexican friends over that love hot stuff and they kept saying how great it was in the chili and kept adding a little more. I'm going to try and use it as a marinde, too. Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 4
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