Difference between revisions of "Safety Engineer's Peach-Habanero Hot Sauce"

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__NOEDITSECTION__[[category:Sauces]][[category:Chile Pepper]][[category:Mango]]
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__NOEDITSECTION__[[category:Sauces]][[category:Chile Pepper]][[category:Peach]]
 
'''Peach-Habanero Sauce'''
 
'''Peach-Habanero Sauce'''
  
 
==Ingredients==
 
==Ingredients==
  
*1 Golden Habanero (or 2 or 3 other Habaneros), seeded and chopped (I charred the skin on mine over the gas stove, not necessary but I like them like that)
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*2-3 medium to large Habaneros seeded and chopped.
 +
  -If you have access to a gas stove top burner(or a kitchen torch) Scorch/blacken the skin and seal them in a ziploc baggy for a minute or two. Then scrap the skin off.
 +
  -Not a necessary step, but it helps bring out the fruity flavor of the peppers.
  
*1 cup chopped peaches (about one 15 oz can, drained and chopped)
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*1 cup chopped peaches.or canned peaches
 +
  -Fresh is preferred but you can also use one 15 oz can drained and chopped.
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  -If you're using fresh peaches, make sure to blanch and peel the skin for a uniform color and texture in the finished sauce.
  
 
*1/2 cup finely chopped onion
 
*1/2 cup finely chopped onion

Latest revision as of 23:56, 9 September 2013

Peach-Habanero Sauce

Ingredients

  • 2-3 medium to large Habaneros seeded and chopped.
 -If you have access to a gas stove top burner(or a kitchen torch) Scorch/blacken the skin and seal them in a ziploc baggy for a minute or two. Then scrap the skin off.
 -Not a necessary step, but it helps bring out the fruity flavor of the peppers.
  • 1 cup chopped peaches.or canned peaches
 -Fresh is preferred but you can also use one 15 oz can drained and chopped.
 -If you're using fresh peaches, make sure to blanch and peel the skin for a uniform color and texture in the finished sauce.
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 2 Tbsp fresh lime juice
  • 1/4 cup white wine vinegar
  • 3/4 cup fresh orange juice
  • 1/4 tsp salt
  • 4 Tbsp light brown sugar


Method

Combine ingredients in a blender and liquefy. Transfer to a small saucepan and slowly bring to a boil over medium heat, providing good ventilation. Simmer 5 minutes.