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

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(Created page with "Peach-Habanero Sauce 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) 1...")
 
 
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Peach-Habanero Sauce
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__NOEDITSECTION__[[category:Sauces]][[category:Chile Pepper]][[category:Peach]]
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'''Peach-Habanero Sauce'''
  
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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==Ingredients==
1 cup chopped peaches (about one 15 oz can, drained and chopped)
 
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
 
  
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*2-3 medium to large Habaneros seeded and chopped.
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  -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.
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  -Not a necessary step, but it helps bring out the fruity flavor of the peppers.
  
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*1 cup chopped peaches.or canned peaches
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  -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
 +
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*4 Tbsp light brown sugar
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 +
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==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.
 
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.

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.