Categories: Dressing/Sauces

Ingredients

• 12 habanero peppers, seeded, if desired. (our peppers didn't have many seeds so we left them as is)
• 1 (15.5 ounce) can sliced peaches in light syrup
• 1/2 cup light brown sugar
• 1/4 cup dark molasses
• 2 Tablespoon Dijon mustard
• 3 peeled garlic cloves
• 1/4 teaspoon liquid smoke
• 1 cup distilled white vinegar
• 2 Tablespoons salt
• 1 Tablespoons black pepper
• 1 Tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Directions

1. Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
2. Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
3. Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
4. Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.

Email to a friend | Print this recipe | Back