Difference between revisions of "Safety Engineer's Peach-Habanero Hot Sauce"
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==Ingredients== | ==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 | + | *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 | *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.
