Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Habanero/Peach Hot Sauce

Sweet and spicy. This sauce is just loaded with flavor and it has some real HEAT!

Thanks for the recipe. How long will this last in the refrigerator?

Regards

this looks like something that I definitely need. to try...

easily good for 6 months, but it will be all used up before then. Yield on this recipe is about 12 ounces

Thanks!

Also, is the vine gar white, ACV, etc?

Cosmic Peach from PexPeppers is another good one

Sam, looks damn good. The galangal is an interesting addition.
But no lime?

I still prefer the Guava Lava......LOL Wish I had some now!

I used White Vinegar but apple cider vinegar should work as well. I'd steer clear of balsamic though. lol

no lime and no onions or carrots

Wow sounds great.

That amount of white vinegar and pepper?
In the fridge that stuff has a longer shelf life than you!😁

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.

I made another small batch, and used fresh mango instead of the peach. It is as good or better

Mango and habanero go together like......well you can insert any of the 100's of analogies here

They do. I have made well over 100 gallons of my regular Mango Madness hot sauce.

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.