A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Original recipe makes 3 cups
Ingredients
6 habanero peppers, seeded and chopped, or to taste
4 cloves garlic, minced
1 (15 ounce) can sliced peaches, drained
1/4 cup dark molasses
1/4 cup honey
1/4 cup brown sugar
1 cup distilled white vinegar
2 tablespoons spicy brown mustard (such as Gulden’s®)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon liquid smoke flavoring
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PREP
15 mins
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READY IN
15 mins
Directions
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition
Calories: 43 kcal
Carbohydrates: 10.3 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 0.6 g
Protein: 0.4 g
Sodium: 250 mg