|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
Sweet and spicy. This sauce is just loaded with flavor and it has some real HEAT! Sam’s Habanero Peach Hot Sauce
7 large Habanero Peppers, stems off, diced (about 4 ounces) 2 cloves of Garlic, chopped then mashed with a dash of salt Large ripe Peach, chopped Dash of salt Tablespoon of Sugar (white or brown) Tablespoon EVOO 6 ounces vinegar Half a teaspoon of Galangal or Ginger
On medium heat, using a nonreactive sauce pan, cook the chopped pepper in the oil. After 5 minutes, add in the Peach. After a few more minutes, add in vinegar, salt, garlic and Olive Oil. Lower heat and cook another 3 or 4 minutes until the peppers are soft. Remove from the heat and let the pan cool. Process in a mini food processor or blender until very smooth. Bottle.
Sam......
|
|
|
|
Joined: Jun 2010
Posts: 9,470
Campfire Outfitter
|
Campfire Outfitter
Joined: Jun 2010
Posts: 9,470 |
Thanks for the recipe. How long will this last in the refrigerator?
Regards
|
|
|
|
Joined: Mar 2013
Posts: 566
Campfire Regular
|
Campfire Regular
Joined: Mar 2013
Posts: 566 |
this looks like something that I definitely need. to try...
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
Thanks for the recipe. How long will this last in the refrigerator?
Regards easily good for 6 months, but it will be all used up before then. Yield on this recipe is about 12 ounces
Sam......
|
|
|
|
Joined: Jun 2010
Posts: 9,470
Campfire Outfitter
|
Campfire Outfitter
Joined: Jun 2010
Posts: 9,470 |
Thanks!
Also, is the vine gar white, ACV, etc?
|
|
|
|
Joined: Nov 2012
Posts: 4,349
Campfire Tracker
|
Campfire Tracker
Joined: Nov 2012
Posts: 4,349 |
Cosmic Peach from PexPeppers is another good one
|
|
|
|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
Sam, looks damn good. The galangal is an interesting addition. But no lime?
|
|
|
|
Joined: Mar 2006
Posts: 8,314 Likes: 2
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2006
Posts: 8,314 Likes: 2 |
I still prefer the Guava Lava......LOL Wish I had some now!
~Molɔ̀ːn Labé Skýla~
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
Thanks!
Also, is the vine gar white, ACV, etc? I used White Vinegar but apple cider vinegar should work as well. I'd steer clear of balsamic though. lol
Sam......
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
Sam, looks damn good. The galangal is an interesting addition. But no lime? no lime and no onions or carrots
Sam......
|
|
|
|
Joined: Aug 2012
Posts: 5,482
Campfire Tracker
|
Campfire Tracker
Joined: Aug 2012
Posts: 5,482 |
Sweet and spicy. This sauce is just loaded with flavor and it has some real HEAT! Sam’s Habanero Peach Hot Sauce
7 large Habanero Peppers, stems off, diced (about 4 ounces) 2 cloves of Garlic, chopped then mashed with a dash of salt Large ripe Peach, chopped Dash of salt Tablespoon of Sugar (white or brown) Tablespoon EVOO 6 ounces vinegar Half a teaspoon of Galangal or Ginger
On medium heat, using a nonreactive sauce pan, cook the chopped pepper in the oil. After 5 minutes, add in the Peach. After a few more minutes, add in vinegar, salt, garlic and Olive Oil. Lower heat and cook another 3 or 4 minutes until the peppers are soft. Remove from the heat and let the pan cool. Process in a mini food processor or blender until very smooth. Bottle. Wow sounds great.
Life can be rough on us dreamers.
|
|
|
|
Joined: Sep 2014
Posts: 21,854 Likes: 4
Campfire Ranger
|
Campfire Ranger
Joined: Sep 2014
Posts: 21,854 Likes: 4 |
Thanks for the recipe. How long will this last in the refrigerator?
Regards That amount of white vinegar and pepper? In the fridge that stuff has a longer shelf life than you!😁
Parents who say they have good kids..Usually don't!
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
Peach picking season is here in the PNW. Seems like a good excuse to get some fresh peaches. Thanks for the recipe, Mannlicher. Sounds really good.
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
I made another small batch, and used fresh mango instead of the peach. It is as good or better
Sam......
|
|
|
|
Joined: Nov 2012
Posts: 4,349
Campfire Tracker
|
Campfire Tracker
Joined: Nov 2012
Posts: 4,349 |
Mango and habanero go together like......well you can insert any of the 100's of analogies here
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
They do. I have made well over 100 gallons of my regular Mango Madness hot sauce.
Sam......
|
|
|
|
Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
|
OP
Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
I have revisited the recipe. The biggest change is that I cut the garlic in half, and went to flash frozen fruit instead of fresh. I just can't find decently sweet and flavorful Peaches here. Mangos either. This recipe has a really nice fruit flavor, plenty of heat, and good consistency. I made about 6 different versions and settled on this. A safety note: I cook this stuff outside in the open on a camp stove. If you cook it inside, the fumes will run you out of the house! I figure the cost is about $8 bucks per batch, and the yield is almost exactly a pint. Time for each batch is 30 minutes. That is prep, cooking and processing. So, 8 or 9 large, red Habanero Peppers. I cut these into small pieces, and remove the seeds. Plenty of heat without those, and it makes a smoother sauce 1 Garlic clove, smashed and pulped with a dash of salt 1 Tablespoon EVOO 1 Tablespoon sugar 1 Lemon, zest and juice 6 ounces vinegar. I used White, but Apple Cider Vinegar works as well
Place the cut up peppers and the Olive Oil in a two or three quart stainless steel saucepan. Cook 5 minutes on medium heat, stirring often. Add the Garlic, Lemon zest and juice. Cook another two to three minutes. Add the sugar, stir well and then add the Vinegar. With the Mango sauce, I cut the vinegar to 4 ounces, and added two ounces of Mango Nectar. Mostly because I had an open can, but it helps boost the flavor. Only cook a total of about 10 min. Remove from the stove and let cool.
I poured the cooked mixture into my Cuisinart food processor and ran that for three or so minutes. Got a very smooth sauce with good consistency. Not to thick or too thin. Just right.
Sam......
|
|
|
|
634 members (16gage, 1beaver_shooter, 160user, 1Longbow, 01Foreman400, 12344mag, 72 invisible),
2,909
guests, and
1,275
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,622
Posts18,492,736
Members73,972
|
Most Online11,491 Jul 7th, 2023
|
|
|
|