How to Make Mind-Numbingly Great Habañero Sauce

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How to Make Mind-Numbingly Great Habañero Sauce Recipe
11 Steps
Ingredients
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1
Combine all the dry ingredients together in a bowl.

Combine all the dry ingredients together in a bowl.

2
Open the tin/jar of peaches, and fork out the halves/slices and into the bowl. Keep the syrup for later.

Open the tin/jar of peaches, and fork out the halves/slices and into the bowl. Keep the syrup for later.

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3

Next, add the vinegars. You could double up on the Balsamic, but I personally don't like it.

4

PLEASE take caution with handling the Habañero's. Wear latex gloves because your hands and whatever you touch afterwards WILL burn for hours!

5
Stem, slice, and seed your Habañero's accordingly. You can exclude a few chilli's worth of seeds, because this is already really hot.

Stem, slice, and seed your Habañero's accordingly. You can exclude a few chilli's worth of seeds, because this is already really hot.

6

Add the desired amount of chilli's and seeds.

7

I used a hand-blender, but a normal blender works just as well. Include all ingredients and blend. Be sure to get any peach pieces that are hiding!

8

Blend until relatively smoothe. Then add the peach syrup we kept in the beginning. You can use it all if you want some good flavor, or to your taste.

9

You can either simmer in a pot on a medium heat from 10 to 15 minutes, or leave it raw. The flavors tend to come alive after being cooked.

10

OPTIONAL: Strain the sauce and keep leftover paste for cooking in food for an additional bit of heat.

11
Bottle in a sterilized bottle. I used an empty Corona bottle with a pourer. Enjoy!

Bottle in a sterilized bottle. I used an empty Corona bottle with a pourer. Enjoy!

Ingredients

¼ Cups Balsamic Vinegar 
½ Cups Apple Cider Vinegar 
16 Red Habañero Chilli Peppers (seed half) 
1 Tin of Peaches 
½ Cups Brown Sugar 
2 Tablespoons Dijon Mustard 
2 Tablespoons Paprika 
2 Tablespoons Extra Virgin Olive Oil 
2 Tablespoons Salt 
1 Tablespoon White Pepper 
2 Teaspoons Ground Cumin 
2 Teaspoons Garlic 
½ Teaspoons Ground Ginger 
½ Teaspoons Ground Coriander Seeds 
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