Sunday, September 25, 2011

Habanero Peach Hot Sauce

I grew some habanero peppers this year, an impulsive nursery purchase for which I had no plan.  So they grew and grew and I began to accumulate them as I harvested, not knowing what to do.  After one mouth-burning salsa that determined that I wouldn't be eating them raw, I decided to try my hand at cooking hot sauce.  It turned out quite well: insanely spicy, but not without flavor.  Now I just have to figure out what I'll use the hot sauce for...

- 6 habanero peppers (I used them when they were orange-- hotter-- but you could use green ones, too)
- 1 peach
- 3 tbsp apple cider vinegar
- 1 tsp salt
- 1/4 c. water
- 1 tbsp olive oil

- Skin and dice the peach, chop up the pepper (wearing gloves!!!), and combine in a food processor, blending until smooth.
- Combine the puree with all other ingredients in a small sauce pan.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer, covered, for 30 minutes.
- Allow to cool and then refrigerate.

That's all!  Enjoy!

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